Rosemary Seasoned Wild Pheasant with Roasted Grapes and a Savory Shallot Pan Sauce

You may think that eating seasonally through the winter months require a bit more experience or experiments! But there's so many great options out there that are unique to this cold season. Pheasant is aplenty for this time of year, but it does have a tendency to dry out, as it is quite easily overcooked. I seal them in a very hot pan first to stop them drying out in the process. And of course root vegetables too, like parsnips and carrots. Follow the steps below and the result will be a happy, unique and tasty winter warmer...
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• 2 Pheasant Breasts
• Salt
• 2 tsp Rosemary
• One handful of Grapes
• 1 small Shallot
• 150ml Chicken Stock
• 2 tbsp White Balsamic Vinegar*
• 2 tbsp extra virgin olive oil
• Parsnips
• Beetroot
• Red Onion
• Carrots 

 

• Preheat the oven to 180C. Place all of your veggies in a deep baking tray and put into oven, meanwhile, season the pheasant breasts with salt, pepper, and a 1tsp of rosemary.
• After about 15mins of the vegetables roasting, put the grapes on a sheet pan and drizzle 2tbsp oil over them, then roast for about 15 minutes.
• While the grapes are roasting, brown the pheasant breasts in a hot saute pan. Sealing the breasts like this will avoid them drying out. After they have browned on both sides, remove them from the pan and put aside for a moment - and add the shallots. Brown the shallots for several minutes and deglaze the pan with the white balsamic vinegar and stock, scraping the bits in the bottom. Add another teaspoon of rosemary and return the pheasant breasts. By now the grapes should be roasted and they can be added to the saute pan with the pheasants along with their juices.
• Allow the pheasant and sauce to simmer on low until the pheasant is cooked through and the sauce has reduced, your roasted winter vegetables should also now be ready!

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