Ingredients

• 2 pheasants
• 1 onion
• roughly chopped
• 2 tomatoes
• roughly chopped
• 2 sprigs fresh thyme
• 2 bay leaves
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 110ml/4fl oz red wine
• 250g/9oz fresh chestnuts
• skins pierced with a sharp knife
• roasted and peeled
• 1kg/2lb 4oz King Edward
• or similar waxy potatoes
• peeled and cut into chunks
• 4-5 tbsp extra virgin olive oil
• 3 tbsp chopped flatleaf parsley
• 450g/1lb parsnips
• peeled and cut into large chunks
• 4 tbsp sherry
• 3 tbsp honey

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Using a sharp knife
• cut away the breasts from each pheasant and set the four breasts aside. Remove the legs from each pheasant
• then cut the carcasses into several pieces. Place the pheasant legs and carcass pieces into a roasting tin.
• Add the onion
• tomatoes
• thyme and bay leaves and roast in the oven for 15 minutes. Remove and place all of the roasted bones and vegetables into a large pan and cover with water. Place on the heat and bring to the boil. Reduce the heat and simmer for 45 minutes
• skimming off any impurities that rise to the surface. Strain the stock into a separate pan and reserve. Discard the bones and vegetables.
• Season the pheasant breasts with salt and freshly ground black pepper. Heat an ovenproof frying pan until hot
• add the olive oil and the pheasant breasts. Fry the breasts for two minutes on each side
• until golden-brown all over. Transfer to the oven and roast for 10-12 minutes
• or until completely cooked through. Remove from the oven
• place on a plate and rest for five minutes before carving.
• Place the pan used to fry the pheasant breasts back onto the heat. Add the red wine and bring to the boil
• stirring and scraping the bottom of the pan with a wooden spoon to release the browned bits. Cook the wine until the liquid volume has reduced by half.
• Add the reserved pheasant stock and bring to the boil. Reduce the heat and simmer until the sauce has reduced and is thick enough to coat the back of a spoon. Season
• to taste
• with salt and freshly ground black pepper.
• For the mash
• pierce the chestnuts with a knife
• making a small slit in the shell - this prevents them from exploding. Place the chestnuts into a baking tray and roast in the oven for 20-25 minutes until tender. Leave the chestnuts to cool
• then peel and roughly chop.
• Place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender. Drain and return to the pan
• then place over the heat for one minute to drive off any excess moisture. Mash the potatoes well
• then add the olive oil
• chestnuts and flatleaf parsley. Mix well and season
• to taste
• with salt and freshly ground black pepper.
• For the parsnips
• place the parsnips
• sherry and honey into a baking tray and mix to combine. Season with salt and freshly ground black pepper. Roast in the oven for 20 minutes
• turning half way through
• until the parsnips are tender and golden-brown.
• To serve
• spoon the mash into the centre of the plate and place a sliced pheasant breast on top. Place some parsnips alongside
• then drizzle over the sauce.