This week we will be making – Pan-fried Pheasant Breast with Parsnip Puree, Charred Brussels, Pickled Blackberries and a Parkin Crumb

Let the festive cooking begin!

Wow I love this Pan-fried Pheasant Breast recipe it delivers a dish laced with detailed touches and packed with festive flavour.  Christmas is really so much about flavours we associate with this time of year. Ingredients such as cinnamon, cloves, nutmeg, orange and winter berries can be easily introduced into a recipe to infuse it with the flavour of Christmas. The combination of game, parsnips, sprouts and tangy quick pickled blackberries with cinnamon, star anise and the ginger parkin crumb adds both texture and Christmas spice. Berries become beautiful jewels in any dish and the simple charm of Brussel sprouts treated right can give make the humble brassicas both delicious and add vibrant colour to a dish.

This also coincides nicely with this week being Great British Game Week (22 to 28 November). Game meat is delicious, healthy and wonderfully British, the aim to celebrate and encourage people to try Game meat and offer new and exciting ways to eat it.

Pheasant season in the UK begins on the first of October and ends the first of February. Once the birds have been hung for at least three days they make a fine meal, particularly when combined with seasonal produce and winter flavours. Young pheasants are wonderful roasted and make a good alternative to recipes with chicken or turkey for a stronger gamier taste. Pheasant has more protein, less fat, and less cholesterol than chicken, turkey, duck, and beef. Note cooked game meats can be pink even when the meat has reached a safe internal temperature. Pheasant breasts only need a few minutes in a pan so not to overcook them. We will marinate ours then pan fry for 2–3 minutes on each side or until just cooked through then cover and rest for 5 minutes before serving.

This week we will be using the following skills: Marinating, pickling, pan frying, peeling, slicing, simmering, straining, blending.