- 2 pheasants
- Pinch of salt and pepper
- Splash of vegetable oil
- 50g salted butter
- 5 parsnips
- 100ml double cream
- 4 sprigs of fresh thyme
- 1 garlic clove chopped
- Knob of butter
- 500ml stock
- 1 Savoy cabbage
- 1 shallot finely diced
- 3 sprigs of fresh thyme
- 1 clove of garlic chopped
- 40g salted butter
- 30g chestnuts finely diced
- Preheat the oven to 180°c.
- Heat a sauté pan and add a little oil. Season the pheasant with salt, pepper and butter and place the crowns down in the sauté pan, colour the skin side until golden brown.
- Repeat to cook the crown on the other side and place in the oven for a further 20 – 30 minutes depending on size.
- Peel the parsnips and cook them gently in the stock until tender – roughly 15-20 minutes.
- Remove 3 of the parsnips from the stock and blend them in a food processor adding a little of the cream and stock until silky and smooth. Season with salt and pepper.
- Then pass through a fine chinois. Place in a small pot and cover until needed
- Take the 4 outer leaves from the cabbage and blanch them in boiling salted water until tender.
- Then finely slice the rest of the cabbage to its core. Blanch the sliced cabbage until tender, around 4-5 minutes, strain and remove all the water by gently squeezing the cabbage.
- Cook the shallot in a pan on a medium heat with a little butter and add the remaining cream with the thyme, garlic and chestnuts.
- Reduce slightly and add the sliced cabbage stirring to combine. Season to taste with salt and pepper and cool in the fridge.
- Once cool, shape the sliced cabbage into 4 equal balls and wrap each one in the cabbage leaves, then wrap tightly in cling film to hold the shape.
- Warm the cabbage balls in some boiling water for 4 -5 minutes, then remove and cut off the clingfilm.
- Cut and then pan-fry the remaining parsnips in a little butter until golden brown. Remove the pheasant from the oven and leave to rest for 5 minutes.