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Ingredients

• 1 pheasant
• 500 ml vegetable oil
• 2 sprigs rosemary
• 4 rashers smoked streaky bacon
• 3 tbsp olive oil

• 1 carrot, chopped
• 1 stick celery, chopped
• 1 onion, chopped
• 1 clove garlic, finely chopped
• 1 handfuls parsley, leaves chopped, stalks reserved

• 2 parsnips
• 1 floury potatoes, Maris piper or King Edward are good)
• 50 g butter

• 350 g brussels sprouts
• 6 rashers smoked bacon, cut into lardons
• 30 ml balsamic vinegar
• 25 g butter

• 125 ml red wine
• 50 ml cassis

Description

Ed Baines Rustles Up Fabulous Pheasant: Bacon-wrapped Breasts And Confit-style Legs, Aside Balsamic-splashed Sprouts And Smooth Parsnip Purée

UK TV