Pan-Fried Pheasant Breast Recipe with Sprouts - Great British Chefs

Ingredients

• 4 pheasant breasts
• 50ml of vegetable oil
• 100ml of rapeseed oil
• 1 tbsp of juniper berries, crushed
• 1 tbsp of thyme, chopped
• salt
• pepper
• 200g of blackberries
• 200ml of red wine vinegar
• 150g of caster sugar
• 35ml of water
• 3 star anise
• 1/2 tsp pink peppercorns
• 1 cinnamon stick
• 1 bay leaf
• 8 parsnips, sliced
• 200ml of cream
• 100ml of water
• 100g of parkin, or dark ginger cake
• 2 Brussels sprouts
• 1 knob of butter