Roast Breast Of Pheasant With Parsnip Crisps And Cranberry Jelly Recipe

Cooking Instructions

1. 1

   Prepare the Pheasant

   Preheat your oven to 375°F (190°C). Season the pheasant breasts with olive oil, salt, black pepper, and fresh thyme. Place them in a roasting pan.

2. 2

   Roast the Pheasant

   Roast the pheasant in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Remove from oven and let rest for 5 minutes.

3. 3

   Prepare the Parsnip Crisps

   While the pheasant is roasting, peel the parsnips and slice them thinly using a mandoline or sharp knife. Heat a pan with oil for frying. Once hot, add the parsnip slices in batches and fry until golden and crispy. Drain on paper towels.

4. 4

   Serve

   Slice the rested pheasant breast and serve it with crispy parsnips on the side. Add a generous spoonful of cranberry jelly for a sweet contrast.