Roast pheasant with chorizo, rosemary and parsnip purée

Stuart Gillies conveys the flavours of autumn with this warming dish with bold ingredients
By Stuart Gillies
Roast pheasant with chorizo, rosemary and parsnip purée
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the parsnip pur'e

  • 1 kg parsnips, chopped
  • 750 ml milk
  • 750 ml chicken stock
  • 1/2 tsp chopped thyme, leaves only
  • 1 clove garlic, peeled
  • 1 bay leaf
  • knob of butter

For the pheasant

  • 1 tbsp olive oil
  • 4 pheasant breasts
  • 500 g chorizo sausages, thickly sliced at an angle
  • 3 sprigs rosemary
  • 50 g butter


1.For the parsnip purée: place the chopped parsnips into a pan and cover with the milk and chicken stock. Add the thyme, garlic and bay leaf and simmer for 10-12 minutes, or until the parsnip is tender.

2. Remove the bay leaf from the pan and drain the parsnip, reserving the cooking liquid. Place the parsnip into a food processor along with a splash of the cooking liquid and blend until smooth, adding more of the cooking liquid if needed.

3. Transfer the purée into a pan and stir in the butter over a low heat. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.

4. For the pheasant: heat the olive oil in a frying pan and season the pheasant breasts with salt and freshly ground pepper. Fry the pheasant together with the chorizo and rosemary for 2-3 minutes on both sides (for medium rare), or until the pheasant is golden-brown and cooked to your liking. Add the knob of butter towards the end of cooking and spoon the liquid over the pheasant to baste.

5. Remove pheasant breasts from the pan and thickly slice. Serve with the chorizo and parsnip purée alongside, and drizzle over any of the remaining pan juices.

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