Pheasant breasts with celeriac rostï

Succulent pheasant breasts, wrapped in smoky pancetta, rest on a crisp, golden rostï of celeriac, parsnip and apple. A rich, creamy sauce, flambéed with Islay whisky and studded with mushrooms, ties it all together. It’s a sophisticated dish that feels like a special occasion, with every element singing of the season.

By Rick Stein
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.

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This is a rich, restaurant-style dish.  The score reflects the saturated fat from butter, cream and pancetta, balanced by the lean protein from pheasant and fibre from the root vegetables.
Per serving: approximately 620 kcal, 42g fat, 20g saturated fat, 25g carbohydrates, 8g sugars, 6g fibre, 32g protein.

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Equipment

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Ingredients

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Method

Prepare the Rostï Mixture (15 minutes ahead)

1. Grate and drain the vegetables. Coarsely grate the celeriac, parsnip and apple directly into a large bowl. Take handfuls of the mixture and squeeze tightly over the sink to remove as much moisture as possible. For the best results, wrap all the grated veg in a clean tea towel and wring it out firmly. This step is crucial for a crisp rostï.
2. Bind the mixture. Return the dry mixture to the bowl. Add the flour and most of the beaten egg. Mix with a fork until everything is just combined and holds together when pressed. Add the last bit of egg only if the mixture seems dry. Season well with salt and pepper. Set aside while you cook the pheasant.

Cook the Pheasant & Make the Sauce (About 15 minutes)

3. Wrap and sear the pheasant. Preheat the oven to 180C/160C Fan/Gas 4. Wrap each pheasant breast snugly in 4 slices of pancetta. Heat the 20g butter in an ovenproof frying pan over a medium heat. Once foaming, add the breasts and cook for 2-3 minutes until the pancetta is golden. Flip and cook for another 2 minutes.
4. Finish in the oven. Transfer the pan to the preheated oven and roast for 4-5 minutes. The safest way to check is with a meat thermometer – the thickest part should read 63°C for perfectly pink, juicy meat. If you don’t have one, press gently; it should feel firm but with a little give. Once cooked, transfer the breasts to a warm plate, cover loosely with foil and leave to rest.
5. Create the whisky sauce. While the pheasant rests, make the sauce. Melt the 20g butter in a saucepan over a medium-low heat. Add the chopped shallots and cook gently for 5 minutes until soft. Increase the heat, add the sliced mushrooms and fry for 2-3 minutes until golden.
6. Deglaze and simmer. Pour in the whisky – be careful, it may flame. Let it bubble for a minute to cook off the alcohol. Add the chicken stock and cream. Bring to a gentle simmer and cook for 2-3 minutes until the sauce thickens slightly. Stir in the chopped parsley and season to taste. Keep warm on a low heat.

Cook the Rostï & Serve (About 10 minutes)

7. Fry the rostï. Heat the butter and oil together in a large non-stick frying pan over a medium heat. Divide the rostï mixture into four and shape into patties about the size of your palm. Carefully place them in the hot pan. Fry for 4-5 minutes until a deep golden crust forms on the bottom. Flip carefully and cook for another 3-4 minutes until cooked through and crisp on both sides. Transfer to a plate lined with kitchen paper.
8. Plate the dish. Place a hot rostï in the centre of each warmed plate. Slice the rested pheasant breasts on the diagonal into 1.5cm thick slices. Fan the slices over each rostï. Spoon the creamy whisky and mushroom sauce around the plate. Garnish with a sprig of fresh parsley and serve immediately.

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Suggested Wine Pairing

The rich, gamey pheasant and creamy whisky sauce demand a wine with good acidity and earthy notes. A medium-bodied red with soft tannins or a full-bodied white works beautifully. Look for wines with berry or forest fruit flavours to complement the game, and enough body to handle the smoky pancetta and mushrooms.

• M&S Classics St-Emilion (around £12). A Merlot-based Bordeaux with plummy fruit and a savoury edge that is a classic partner for game birds like pheasant.
• Tesco Finest Central Otago Pinot Noir (around £11). This New Zealand red has bright red berry fruit and earthy undertones that love mushrooms and work well with the slight sweetness of the rostï.
• Waitrose Bourgogne Blanc (around £13). A rich, unoaked Chardonnay from Burgundy. Its buttery texture and crisp apple notes match the cream sauce and rostï perfectly.

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What can you serve with this

1. Buttered greens. Steamed kale, cavolo nero or tenderstem broccoli add colour and a bitter note that cuts through the richness.
2. Roasted baby carrots. Their natural sweetness echoes the parsnip and apple in the rostï.
3. Braised red cabbage. A tangy, spiced braised cabbage provides a wonderful sweet-and-sour contrast.
4. Buttery mash. For an even more indulgent meal, serve a small scoop of creamy mashed potato alongside the rostï.

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FAQs for Pheasant Breasts with Celeriac Rostï

• What does pheasant taste like? Pheasant has a rich, gamey flavour that is more pronounced than chicken but milder than duck or venison. The breast meat is lean and can dry out if overcooked.
• Can I use a different alcohol in the sauce? Yes, brandy, Cognac or a smoky bourbon would be excellent substitutes for the Islay whisky.
• Why is my rostï soggy? The most common reason is not removing enough moisture from the grated vegetables. Wringing them out in a tea towel is the key to a crisp result.