Roast Baronscourt pheasant with roast, honey-glazed winter vegetables, celeriac puree and red wine juice.

Step 1 - Celeriac Puree

Ingredients:

Celeriac, diced into 1-2cm cubes

4 garlic cubes, crushed

2 large handfuls of spinach

Sprig of thyme

Diced medium onion

Large dash milk

Large dash cream

Pinch of salt and pepper

Method:

Sautee garlic, onion and seasoning in a pan.

Add celeriac, spinach and pour in same parts milk and cream to cover the celeriac

Cover the pan and simmer until soft

Puree

Step 2 – Roasted, Honey-Glazed Winter Vegetables

Ingredients:

Chunky parsnips and carrots cut into thumb-sized, diamonds

Honey – about 2 or 3 tablespoons

Large knob of butter

Method:

Add veg to preheated, buttered roasting pan

Season and roast until beginning to turn golden brown

Add honey and roast until golden brown and glazed

Step 3 – Roast Baronscourt Pheasant

Ingredients:

Baronscourt pheasant brace

Cooking oil of choice

Pinch of salt and pepper

Method:

Fillet the birds, leaving the wing bone attached and skin on

(the legs are good for potting and the remainder can be used to make a delicious stock)

Seal the fillet, skin-side down, on a hot pan with some oil for 2 minutes

Sear on the other side

Grill skin-side up, under a hot grill and allow to crisp up (about 2 minutes)

Leave to sit for 2 minutes before serving.

The fillet should be pink and juicy (over cooked pheasant is dry and tasteless)

Step 4 – Red Wine Jus

Add a big dash of red wine and some stock (preferably from the pheasant) and simmer down into a tasty jus. Add seasoning to taste.