In saucepan combine butter, parsnips, apples and garlic, sweat
over medium heat for 15 minutes. Add apple juice and sugar. Bring
it to a boil, reduce to a simmer and cook until parsnip is fully
cooked and ¾ of the total liquid is reduced. Finish it
with chopped thyme, rosemary and season with salt and pepper to
for Swiss Chard:
Cut the stalks crosswise into 1-inch strips and cook in boiling
salted water for 3 minutes, shock with cold water and drain. NOTE:
Right before serving, mix the Swiss Chard with the hot compote.
Rinse Pheasant with cold water. Rub with softened butter and season
thoroughly with salt and pepper. Roast for 35 minutes in a 350°
oven. When fully cooked, let them rest at room temperature for
15 minutes. Remove breast meat from the bone and slice. Pull meat
from the leg bone and set aside. Keep warm.
Place the compote in the center of the plate. Put the warm leg
meat on top of the compote. Fan the breast meat slices over the
pulled leg meat and drizzle the plate with the remaining compote
Yield: 4 portions
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