Pheasant Recipe
apple | celery root | brussels sprouts | sweet potato | chestnut puree | currant pheasant reduction
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
- 2
Roast the Pheasant
Roast the pheasant in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (74°C). Baste occasionally with the juices.
- 3
Cook the Vegetables
While the pheasant is roasting, in a large skillet, heat olive oil over medium heat. Add the diced apple, celery root, and sweet potato. Sauté for about 10-15 minutes until softened.
- 4
Add Brussels Sprouts
Add the halved Brussels sprouts to the skillet and cook for an additional 5-7 minutes until they are tender and slightly caramelized.
- 5
Prepare the Chestnut Puree
In a small saucepan, heat the chestnut puree over low heat until warm. Stir occasionally.
- 6
Plate the Dish
Once the pheasant is done, let it rest for 10 minutes. Carve the pheasant and serve it alongside the sautéed vegetables, drizzling the currant pheasant reduction and warm chestnut puree over the top.
