The perfect dish for a romantic evening in: delicious pheasant served with apples and a herby parsnip mash. Who could resist?
- 2tsp olive oil
- Knob of butter
- 2 pheasant breast fillets
- 1 Jazz apple
- 200ml (7fl oz) cider or chicken stock
- 4 level tbsp crème fraîche
- 2tbsp chopped chives or parsley
- Red cabbage and green beans, to serve
For the mash
- 2 medium potatoes, peeled and cut into chunks
- 1 medium parsnip, peeled and cut into chunks
- Knob of butter
- 1tbsp crème fraîche
- Salt and freshly ground black pepper
- 1tbsp chopped chives or parsley
- To make the mash: add the potatoes to a pan of boiling water, bring back to the boil, cook for 5 mins, then add the parsnip and cook until both are soft enough to mash. Drain well, dry over the heat for a little while, then add a knob of butter and 1 rounded tablespoon crème fraîche, and season well. Add some chopped chives or parsley. Keep it warm.
- To cook the pheasant: put the oil and butter in a frying pan over a high heat. Season the pheasant breasts and cook them in the pan for 2-3 mins on each side until just cooked through and browned. Set aside, covered, on a plate in a warm place.
- Cut the apple into slices across the core. Add the slices to the pan juices and cook for a couple of minutes on each side to brown them. Take out and put with the pheasant breasts.
- Wipe the pan clean, if it has burnt butter in it, then add the cider or stock, and cook for a few minutes, or until its reduced by two-thirds. Turn the heat down and whisk in the crème fraîche.
- Cut each pheasant breast into 4 or 5 diagonal slices and return them to the pan with any juices, and the parsley and seasoning, to warm through. Serve with the apple slices, the mash, and some red cabbage and green beans.