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Roast Pheasant with Chestnut Mash and Honeyed Parsnips

Roast pheasant breasts served with a rich red wine sauce, roasted chestnut potato mash, and honey-glazed parsnips.

Main CoursePheasantGameAutumnalChestnut
Estimated Nutrition
Calories
764.6
kcal / serving
3058.4 kcal total
Carbs
91.4g
per serving
365.4 g total
Fat
28.6g
per serving
114.2 g total
Protein
35.5g
per serving
142.1 g total
Cook Time
105
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids
110
ml
Red Wine
60
ml
Sherry
4 tbsp
Meat
2
piece
Pheasant
Whole birds
NutsSeeds
2
sprig
Thyme
Fresh
2
piece
Bay Leaves
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
250
g
Chestnut
Fresh, roasted and peeled
3
tbsp
Flat leaf Parsley
Chopped
OilsFats
15
ml
Olive Oil
60
ml
Extra Virgin Olive Oil
Approximately 4-5 tbsp
Other
45
ml
Honey
3 tbsp
Vegetables
1
piece
Onion
Roughly chopped
2
piece
Tomato
Roughly chopped
1
kg
Potato
Waxy variety like King Edward, peeled and chunked
450
g
Parsnip
Peeled and cut into chunks

Method

1
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