WILD GAME
RECIPE
PHEASANT
with Mustard Stewed Kale & Baked Parsnips
AIMPOINT
WILD GAME RECIPES
Created By The Swedish Chef Peter J. Skogström
Pheasant cooking with Peter Skogström, chef of the year 2006 and winner of the national competition Chef's Challenge 2015 in Sweden.
Read about the wild game cooking passion here.
INGREDIENTS
4 SERVINGS
| 1 pc | Whole Pheasant Bird |
| 6 dl | Game Gravy/Broth |
| 100 g | Root Vegetables and Onions |
| 4 dl | White Wine |
| 7 dl | Kale, Parboiled |
| 3 pcs | Shallots, Minced |
| 3 dl | Cream |
| 3 tbsp | Mustard Seeds, Blanched |
| 2 tbsp | Dijon Mustard |
| 4 pcs | Parsnips |
| 1,5 dl | Leaf Parsley, Picked |
| 0,5 dl | Spices, Cinnamon, Bay Leaf, 3x Pepper, Anise |
| 4 tbsp | Minced Shallot |
| Olive Oil, Butter |
PREPARATION
PHEASANT - STEP 1
Cut up the pheasant so the breasts are on the bone, save the rest for the sauce.
SAUCE
Brown the trimmings from the pheasant along with the root vegetables, onions, tomato purée and add wine and broth.
Cook down the pheasant juices until 2/3 remains.
PHEASANT - STEP 2
Brown the bird all the way around with thyme and bake in 120°c oven for about 20 min.
Take out and let rest for at least 20 minutes before cutting the breast fillets from the bone, bring to high heat just before serving.
KALE AND PARSNIPS
Peel and chop the parsnip into arrow-shaped strips, toss with olive oil, spice mix and bake in the oven at 175 ° C for about 30 minutes.
Take out and toss with parsley.
Cut the kale in rough strips and sauté in a saucepan with the onion and mustard seeds, add the cream and cook down until almost nothing remains.
Finally, add the Dijon mustard and season with salt and pepper.
SERVING
Finish by seasoning the sauce to taste and carving the meat.
Serve with some mashed potatoes.