SERVES: 4

Ingredients:

2 Crowns of pheasant (legs removed)

FOR THE MARINADE:
100ml rapeseed oil
1 tbsp juniper berries (crushed)
1 tbsp thyme (chopped)
Salt and pepper

FOR THE PARSNIP PURÉE
8 parsnips
200ml cream
100ml water
Salt

FOR THE PICKLED BRAMBLES
200g brambles
200ml red wine vinegar
150g caster sugar
35ml water
3 star anise.
tsp pink peppercorns
1 cinnamon stick
1 bay leaf
100g parkin or dark ginger cake


Method:

FOR THE PHEASANT
1.Marinate the pheasant breasts in the rapeseed oil, crushed juniper berries, thyme, salt and pepper – overnight, so the breasts take on the flavours.

2.Once marinated, shallow fry in a hot frying pan, skin side down, until golden brown, then turn the breasts over and place in the oven at 190°C for five to six minutes. Remove, and rest for at least five minutes before 
serving.

FOR THE PARSNIP PURÉE
3.Finely slice the parsnips, then place in a pan with the cream and water. Cover and cook until the parsnips become soft. Strain, reserving the cream. Add the parsnips to a blender, add a little of the cream and blitz until smooth and silky. Season to taste.

TO PICKLE THE BRAMBLES
4.Heat all ingredients except the brambles together until the sugar has dissolved. Allow to cool. Add the brambles and allow to pickle for at least one hour.

5.Crumble the parkin into small pieces and place on a baking sheet in the oven at 190°C for three to four minutes to slightly dry out. 

6.I like to serve this dish with some buttered shredded sprouts or kale. Place the pheasant breast onto the sprouts or kale with a spoon of the parsnip purée topped with a little of the parkin crumb and garnish with two or three brambles.