Roast pheasant breast, parsnip purée, parkin and pickled brambles
SERVES: 4

Ingredients
FOR THE MARINADE:
100ml rapeseed oil
1 tbsp juniper berries (crushed)
1 tbsp thyme (chopped)
Salt and pepper

FOR THE PARSNIP PURÉE
8 parsnips
200ml cream
100ml water
Salt

FOR THE PICKLED BRAMBLES
200g brambles
200ml red wine vinegar
150g caster sugar
35ml water
3 star anise.
tsp pink peppercorns
1 cinnamon stick
1 bay leaf
100g parkin or dark ginger cake

Method
FOR THE PHEASANT

1.Marinate the pheasant breasts in the rapeseed oil, crushed juniper berries, thyme, salt and pepper – overnight, so the breasts take on the flavours.

2.Once marinated, shallow fry in a hot frying pan, skin side down, until golden brown, then turn the breasts over and place in the oven at 190°C for five to six minutes. Remove, and rest for at least five minutes before 
serving.

FOR THE PARSNIP PURÉE
3.Finely slice the parsnips, then place in a pan with the cream and water. Cover and cook until the parsnips become soft. Strain, reserving the cream. Add the parsnips to a blender, add a little of the cream and blitz until smooth and silky. Season to taste.

TO PICKLE THE BRAMBLES
4.Heat all ingredients except the brambles together until the sugar has dissolved. Allow to cool. Add the brambles and allow to pickle for at least one hour.

5.Crumble the parkin into small pieces and place on a baking sheet in the oven at 190°C for three to four minutes to slightly dry out. 

6.I like to serve this dish with some buttered shredded sprouts or kale. Place the pheasant breast onto the sprouts or kale with a spoon of the parsnip purée topped with a little of the parkin crumb and garnish with two or three brambles.


PUBLISHED :November 2014
TAGS : RECIPESAUTUMNWINTERFOOD
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food served
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tuesday
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Christmas opening times - food served

MONDAY 18TH
12 – 14.00 / 18.00 – 21.30 pm
TUESDAY 19TH - SATURDAY 23RD
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CLOSED FOR OUR ANNUAL HOLIDAY,
REOPEN WEDNESDAY 17TH JANUARY 2018

Christmas opening times - BAR OPEN

MONDAY 18TH
12 - 23.00  pm
TUESDAY 19TH - SATURDAY 23RD
12 - 23.00 pm
SUNDAY 24TH (CHRISTMAS EVE)
12 - 22.30 pm
MONDAY 25TH (CHRISTMAS DAY)
12 - 14.00 pm, FOR DRINKS ONLY
TUESDAY 26TH (BOXING DAY)
12 - 18.00 pm
WEDNESDAY 27TH - SATURDAY 30TH
12 - 23.00 pm
SUNDAY 31ST (NEW YEARS EVE)
12 - 18.00 PM, FROM 2PM ONWARDS THE BAR WILL BE OPEN FOR DRINKS ONLY / TICKET ONLY DINNER IN THE EVENING (SOLD OUT)
MONDAY 1ST JAN (NEW YEARS DAY)
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TUESDAY 2ND JAN
CLOSED FOR OUR ANNUAL HOLIDAY,
REOPEN WEDNESDAY 17TH JANUARY 2018
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