• 1 pheasant, divided into 2 legs and 2 breasts

• 1 Celeriac, peeled and quartered.

• 1 tbsp plain flour

• 600g parsnips, peeled and halved

• Spring onions finely chopped

• 1 large egg

• 3 shallots finely sliced

• 250ml of sweet dry cider

• 2 crushed garlic cloves

• 3 tbsp of soured cream

• Knob of butter

• 5 tbsp olive oil

• 150g of chopped parsley



1. Cook the celeriac and parsnip in boiling salted water for 3-4 minutes, then drain, pat dry and allow to cool. Grate the parsnip and celeriac into a bowl, then mix in spring onions, flour and egg. Season with salt and pepper.


2. Add 2 tbsp of the oil to frying pan on low heat. Season the pheasant pieces, add to the pan with the shallots, then cook for 4-5 minutes on each side until golden brown and cooked through – you may need to cook the leg pieces for a few minutes longer. Add chopped garlic and cook for 1 minute. Remove from the pan, set aside to keep warm on a warm plate, covered loosely with foil



3. Heat a little of the remaining oil in a clean pan and fry spoonfuls of the rösti mixture over a medium heat for 4-5 minutes, turning halfway, until golden brown and crisp, adding more oil when needed. Place on a plate lined with kitchen paper and sprinkle with sea salt


4. Lastly begin to work on the sauce by adding cider to the pheasant pan and bubble over a medium-high heat until reduced by half, stirring to deglaze the pan. Stir in the knobs of butter, soured cream and chopped parsley. Serve with the pheasant pieces and the rösti