Pan-Fried Pheasant Breast Recipe with Sprouts
James Mackenzie's marinated and pan-fried pheasant breast recipe is served with parsnip, pickled blackberries and sprouts.
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Cooking tools:
- Skillet
- Stove
- Oven
- Cake pan
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Spoon
- Kitchen towel
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
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