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Roast pheasant breast with butternut puree

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Ingredients

  • small handfuls dried wild mushrooms or porcini
  • 25 g butter
  • 1/2 butternut squash, peeled, cut into 1cm cubes
  • 1 tsp curry powder
  • 1 tbsp olive oil
  • 1 large parsnip, peeled, cut into wedges with woody core removed
  • 2 breasts pheasant
  • sprigs thyme, leaves only
  • 1 tbsp pinhead oatmeal
  • 2 leeks, washed and thinly sliced

Description

A Game Dinner With Lots Of Hearty Scottish Trimmings From Nell Nelson

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