Parsnip is a root vegetable closely related to carrots and parsley. Its long taproot has cream-coloured skin and flesh, and, left in the ground to mature, it becomes sweeter in flavour after winter frosts. Perfect for roasting with your Sunday lunch, for making silky smooth parsnip soup or simply flavouring your favourite slow cook casseroles. Note the stock can be made in advance and kept in the chiller.
Method for pheasant stock
Chop the legs and carcass into small pieces.
Next sear the chopped pheasant pieces in a little fat until
nicely brown then add the onion, carrot, parsnip and garlic until
cooked nicely browned.
Add the wine, thyme and juniper and reduce by half.
Add stock and top up with water to cover then simmer for 1½
hours or place in a slow cooker, the low setting for 6 hours
skimming the surface from time to time.
Carefully pass the stock into a clean pan and keep hot.
Method for pheasant
Sear the crown In a heavy based pan then roast in the preheated
oven at 180°C fan / 200°C / gas 6 for approximately 15 minutes,
keeping the flesh just pink, add a knob of butter halfway through
roasting and baste a couple of times to ensure the pheasant stays
moist and tender.
Remove from pan, cover with foil and leave to rest whilst
finishing the risotto.
Method for risotto
Heat the butter and schmaltz over a gentle heat in a non-stick
pan then add the onions and sweat until translucent (8 to 10
Add the risotto rice and cook for 2-3 minutes over low heat
then turn the heat up to high and gradually add the hot stock a
ladle at a time, each time the rice has soaked up the stock add
another ladle until the rice is tender and creamy about 20 minutes
Stir in the creme fraiche, diced parsnip and half the
Parmesan, season with black pepper and cook for a further 1 minute
until fully mixed and hot.
To Serve, remove the breast meat from the
pheasant crown and slice into bite size pieces, spoon the risotto
in warm dishes , top with the pheasant then sprinkle with the
remaining Parmesan and Wild rocket leaves dressed in aged sherry
vinegar and nut oil dressing.