Ingredients

• 600g/1lb 5oz raw beetroot
• peeled
• cut into chunks
• 1 onion
• roughly chopped
• ½ garlic clove
• roughly chopped
• 2 sprigs fresh thyme
• leaves only
• salt and freshly ground black pepper
• 350g/12oz cooked beetroot
• cut into wedges
• 30g/1 oz shallot
• finely chopped
• 2 tbsp fresh flatleaf parsley
• finely chopped
• 2 tbsp fresh chervil
• finely chopped
• 2 tbsp fresh chives
• finely chopped
• 3 tbsp balsamic vinegar
• 4 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 4 pheasant breasts
• boneless and skinless
• salt and freshly ground black pepper
• 75g/3oz plain flour
• 1 free-range egg
• beaten
• 50g/2oz breadcrumbs
• 25g/1oz butter
• 1 tsp olive oil

Directions

• For the beetroot purée
• place all of the beetroot purée ingredients into a food processor and blend to a purée.
• Transfer the purée into a frying pan over a low heat. Cook for 30-40 minutes
• stirring occasionally. Season
• to taste
• with salt and freshly ground black pepper.
• For the marinated beetroot
• place all of the marinated beetroot ingredients into a bowl and season
• to taste
• with salt and freshly ground black pepper. Place into the fridge and leave for at least one hour
• preferably longer.
• For the pheasant
• place the pheasant breasts onto a clean chopping board
• cover with cling film
• and tap gently with a rolling pin to flatten out slightly.
• Season the pheasant breasts with salt and freshly ground black pepper
• then dredge in the flour. Dip the floured breasts into the egg to coat
• then dip into the breadcrumbs
• coating thoroughly.
• Heat a frying pan until hot
• then add the butter and oil. When the butter has melted add the breaded pheasant breasts and fry for 1-2 minutes on each side
• or until golden-brown all over and the pheasant is cooked through.
• To serve
• place a spoonful of beetroot purée into the centre of each plate. Cut the pheasant breasts in half lengthways and arrange two pieces onto each plate
• balanced against the beetroot purée. Spoon the marinated beetroot around the pheasant and serve.