Roast Pheasant with Sherry Glazed Parsnips and Chestnuts

Pan-seared pheasant breast served with parsnips glazed in sherry and sugar, finished with roasted chestnuts and fresh watercress.

Pheasant Game Autumnal Roast Chestnuts Glazed Vegetables

Estimated Nutrition

Calories

1529.2

kcal / serving

3058.4 kcal total

Carbs

142.7g

per serving

285.4 g total

Fat

79.1g

per serving

158.2 g total

Protein

59.3g

per serving

118.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Brown Sugar

Soft

Dairy

Butter

For searing the pheasant

100

Butter

For the parsnips

Liquids

250

Sherry

Dry, such as Fino or Manzanilla

Meat

piece

Pheasant

Hen preferred; legs and wishbone removed

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

piece

Chestnut

Roasted, peeled, and roughly chopped

bunch

Flat leaf Parsley

Small bunch, chopped

Vegetables

800

Parsnip

Peeled and cut into 7cm batons

0.5

bunch

Watercress

For serving

Method

Carve the breast, plate with the parsnip mixture, and garnish with watercress.

Preheat the oven to 210°C.

Remove the pheasant legs and wishbone, then season the cavity and skin with salt and pepper.

Heat a frying pan, add 50g of butter, and sear the pheasant until golden on all sides.

Roast the pheasant in the oven for 10 to 15 minutes before resting.

Combine parsnips, sherry, sugar, and 100g of butter in a roasting tin.

Roast the vegetable mixture for 15 to 20 minutes until tender.

Simmer the parsnip liquid on the hob until thickened, then stir in chestnuts, parsley, and seasoning.