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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.

PheasantGameAutumnalRoastChestnutsGlazed Vegetables

Estimated Nutrition

Per Serving Total
Calories 1529.2 kcals 3058.4 kcals
Carbohydrates 142.7 grams 285.4 grams
Fat 79.1 grams 158.2 grams
Protein 59.3 grams 118.6 grams
Cook Time
20 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
75
g
Brown Sugar
Soft
Dairy
50
g
Butter
For searing the pheasant
100
g
Butter
For the parsnips
Liquids
250
ml
Sherry
Dry, such as Fino or Manzanilla
Meat
1
piece
Pheasant
Hen preferred; legs and wishbone removed
NutsSeeds
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
10
piece
Chestnuts
Roasted, peeled, and roughly chopped
1
bunch
Flat leaf Parsley
Small bunch, chopped
Vegetables
800
g
Parsnips
Peeled and cut into 7cm batons
0.5
bunch
Watercress
For serving

Steps

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