Pheasant a l'Orange Recipe | Abel & Cole

Ingredients

• 2 large potatoes
• 2 parsnips
• 45g butter
• 1 leek
• 100g cavolo nero
• 2 tbsp plain flour
• 2 wild pheasant breasts
• 1 chicken stock cube
• 2 oranges
• 1 tbsp Demerara sugar
• 1 tbsp cider vinegar
• A handful of thyme, leaves only
• Sea salt
• Freshly ground pepper
• 1 tbsp olive oil
• 2 tbsp + 150ml boiling water