The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 4 x 80g skinless pheasant breasts
- 2 large potatoes
- 1 handful of fresh tarragon
- 3 garlic clove
- 160g sliced cavolo nero
-
2 tbsp Dijon mustard (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 onion
-
400ml almond cream (Nuts)(Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
-
4 tsp garlic, rosemary and thyme paste(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 120g chestnut mushrooms
- 2 parsnip
-
1 chicken stock cube (Celery)(sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
Allergens
Contains:
Mustard, Nuts
May Contain:
Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 95Kcal | 491Kcal |
| 398kJ | 2053kJ | |
| Fat | 4.3g | 22g |
| of which saturates | 0.7g | 3.6g |
| Carbohydrates | 8g | 40g |
| of which sugars | 2.0g | 10g |
| Protein | 6.1g | 31g |
| Salt | 0.4g | 2.0g |
| Fibre | 1.5g | 7.7g |
High protein
5 plants
Low sat fat
Pan-fried Pheasant, Parsnip Mash & Creamy Tarragon Sauce
British wild pheasant is the star of this winter feast. Seared until golden on the outside and tender in the middle, serve the pheasant alongside a potato and parsnip mash and a creamy mushroom sauce. Enriched with tarragon and mustard to pack in even more flavour.
Cooking Instructions
Cooking Instructions
- Dice the parsnips and potatoes into 2cm cubes (peel optional). Bring a saucepan filled with lightly salted hot water to a boil. Add both and simmer for 15-18 mins, until soft. In the final 3 mins of cooking, add the cavolo nero, then drain all together. Return to the pan and mash with the garlic paste and half the stock cube. Season to taste with sea salt and black pepper.
- Heat a large frying pan with 2 tsp oil on medium-high heat. Sear the pheasant breasts for 2 mins on each side, until golden brown. Check your pheasant is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Season with sea salt and black pepper, remove from the pan and set aside.
- Meanwhile, finely chop or crush the garlic. Finely slice the onion. Thinly slice the mushrooms. Reheat the pheasant pan with 1 tbsp oil on medium heat. Add the onion and cook for 5-7 mins, until softened. Then add the mushrooms and garlic, and cook for 3-4 mins, until soft and golden. Add the cream, mustard and the remaining stock cube along with 100ml of water. Bring to a boil, then reduce to a simmer for 3-4 mins, until slightly thickened. Return the pheasant to the pan and warm through for a final minute.
- Pick the tarragon from the stalks and finely chop and stir through the sauce. Season to taste with sea salt and black pepper.
- Serve the pheasant breasts alongside the mash. Pour the creamy mushroom sauce on top.
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