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Roast pheasant with salsify and parsley Recipe

Pheasant breast cooked with bacon, baby onions and mushrooms served with sauteed salsify.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5
Pour people
  • Pheasant breast(s) : 6 whole
  • Bacon cube(s) : 60 g
  • Silver skin onions : 100 g
  • Button mushroom(s) : 100 g
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Dry white wine : 100 ml
  • For the garnish(es)
  • Fresh salsify : 900 g
  • Garlic clove(s) : 2 bulb
  • Flat leaf parsley : 0.5 bunch
  • Chicken stock : 200 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Lemon(s) : 1 whole
  • Unsalted butter : 20 g
  • Olive oil : 30 ml

    Preheat the oven to 180°C.

    Peel the onions and then blanch in salted boiling water for 5 minutes. Remove from the pan and set aside.
    Peel the mushrooms and cut into quarters.

    Heat a deep frying pan over a medium heat and add a drizzle of olive oil. Season the pheasant and then add to the pan skin-side down. Allow to colour until golden brown and then turn the pheasant breast and colour for a further two minutes. Transfer to a baking sheet and cook in the oven for 6 to 8 minutes.

    Add the onions and the bacon to the same pan and cook for 3 minutes before adding the mushrooms and a pinch of salt. Cook for 1 minute and then deglaze the pan with white wine. Allow to reduce and then add a glass of water and cook for a further 2 minutes.


    Thoroughly clean the salsify and then peel and cut into 4cm batons. Set aside in a bowl of cold water with a slice of lemon. Remove from the water and pat dry when ready to cook.
    Peel and finely chop the garlic. Pick and chop the parsley.

    Heat a frying pan and add a knob of butter. Add the salsify to the pan and season with salt. Cook for 5 minutes and then add the chicken stock. Cover and cook for 10 minutes or until all the liquid has evaporated. Once cooked, stir in the garlic and the parsley.

  • 3. TO SERVE

    Serve the roasted pheasant breast alongside the salsify and finish with the bacon and onion garnish.

Chef's tip

«The pheasant can also be pan-fried or cooked with the bacon and onions.»

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