Roast Pheasant, Parsnip Hash,Baby Leeks and Prunes Recipe - Great British Chefs

Ingredients

• 1 pheasant, oven-ready, thighs and drumsticks removed
• 1 bunch of baby leeks
• 2 knobs of salted butter
• 2 parsnips, peeled
• 1 egg white
• 1 pinch of allspice
• 8 pitted prunes
• 200ml of Madeira
• vegetable oil, for frying
• salt, to taste
• pepper, to taste
• 150g of butter
• 4 pheasant carcasses, broken into pieces
• 2 bay leaves
• 1/4 bunch of thyme
• 100g of onion, diced
• 100g of celery, diced
• 100g of carrots, diced
• 1 cinnamon stick
• 1 star anise
• 5 allspice berries
• 1/2 orange, zested
• 2l chicken stock
• 150ml of red wine
• 50ml of Marsala wine