Venison is both nutritious and environmentally friendly. The meat stems from wild game that have grazed freely and eaten birch shoots, conifer, grass, leaf and herbs that are rich on minerals.

Pheasant with mustard stewed kale & baked parsnips

Watch chef Peter Skogström prepare this dish

Recipe (4 servings)

Qty.	Ingredients
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

Directions

Pheasant - step 1

1. Cut up the pheasant so the breasts are on the bone, save the rest for the sauce.

Sauce

1. Brown the trimmings from the pheasant along with the root vegetables, onions, tomato purée and add wine and broth.

2. Cook down the pheasant juices until 2/3 remains.

Pheasant - step 2

1. Brown the bird all the way around with thyme and bake in 120°c oven for about 20 min.

2. 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

1. 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.

2. Take out and toss with parsley.

3. 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.

4. 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.