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🍽️ Roast Pheasant with Creamy Parsnip and Potato Mash and Golden Cauliflower

1183 kcal · 30 min · 4 servings

Ingredients

• 400 g floury potatoes
• 400 g parsnips
• salt
• 2 pheasants (ready for the kitchen, approx. 800 g each)
• pepper (from the mill)
• vegetable oil (for the roasting pan)
• 200 ml dry red wine
• 250 ml game stock
• 3 tbsp liquid honey
• 1 shallot
• butter
• 400 g cauliflower florets
• 20 g butter
• 200 ml milk
• nutmeg
• cress (for garnishing)

Instructions

1. 1. Peel the potatoes and the parsnips.
2. 2. Cut the vegetables into coarse cubes.
3. 3. Place the vegetables in a pot with salted water.
4. 4. Cook the vegetables for about 20 minutes until tender.
5. 5. Preheat the oven to 200 degrees Celsius.
6. 6. Select the top and bottom heat setting.
7. 7. Wash the pheasants thoroughly.
8. 8. Pat the birds dry with a kitchen towel.
9. 9. Season the pheasants inside and out with salt and pepper.
10. 10. Grease a roasting pan.
11. 11. Place the pheasants in the pan breast-side down.
12. 12. Roast the pheasants in the preheated oven for 45 minutes.
13. 13. Pour in the wine gradually.
14. 14. Pour in the meat stock gradually.
15. 15. Turn the pheasants over after half the cooking time.
16. 16. Finish cooking the pheasants on the other side.
17. 17. Remove the pheasants from the roasting juices.
18. 18. Brush the pheasants with honey.
19. 19. Place the pheasants under the hot grill for 5 to 10 minutes.
20. 20. Peel the shallot.
21. 21. Finely chop the shallot.
22. 22. Sauté the shallot in 1 tablespoon of butter until translucent.
23. 23. Deglaze the shallots with the roasting juices.
24. 24. Let the sauce simmer briefly.
25. 25. Puree the sauce with a hand blender.
26. 26. Stir in cold butter to the sauce.
27. 27. Let the sauce thicken slightly.
28. 28. Season the sauce with salt.
29. 29. Wash the cauliflower.
30. 30. Clean the cauliflower.
31. 31. Slice the florets into pieces.
32. 32. Blanch the cauliflower pieces briefly in boiling salted water.
33. 33. Drain the cauliflower.
34. 34. Let the cauliflower drain well.
35. 35. Fry the cauliflower in a hot pan with 1 tablespoon of butter until golden brown.
36. 36. Drain the mash vegetables.
37. 37. Press the vegetables through a potato ricer.
38. 38. Stir in the butter and hot milk with a cooking spoon.
39. 39. Season the mash with salt and nutmeg.
40. 40. Carve the pheasants.
41. 41. Slice the meat.
42. 42. Plate the mash.
43. 43. Add the cauliflower.
44. 44. Place the pheasant slices on top.
45. 45. Drizzle the dish with the sauce.
46. 46. Garnish the dish with cress if desired.

Nutrition per serving

• kcal: 1183
• Protein: 127 g · Fett/Fat: 53 g · Carbs: 42 g