600g/1lb 5oz raw beetroot, peeled, cut into chunks
1 onion, roughly chopped
½ garlic clove, roughly chopped
2 sprigs fresh thyme, leaves only
salt and freshly ground black pepper
350g/12oz cooked beetroot, cut into wedges
30g/1 oz shallot, finely chopped
2 tbsp fresh flatleaf parsley, finely chopped
2 tbsp fresh chervil, finely chopped
2 tbsp fresh chives, finely chopped
3 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
salt and freshly ground black pepper
4 pheasant breasts, boneless and skinless
salt and freshly ground black pepper
75g/3oz plain flour
1 free-range egg, beaten
50g/2oz breadcrumbs
25g/1oz butter
1 tsp olive oil
For the beetroot purée, place all of the beetroot purée ingredients into a food processor and blend to a purée.
Transfer the purée into a frying pan over a low heat. Cook for 30-40 minutes, stirring occasionally. Season, to taste, with salt and freshly ground black pepper.
For the marinated beetroot, place all of the marinated beetroot ingredients into a bowl and season, to taste, with salt and freshly ground black pepper. Place into the fridge and leave for at least one hour, preferably longer.
For the pheasant, place the pheasant breasts onto a clean chopping board, cover with cling film, and tap gently with a rolling pin to flatten out slightly.
Season the pheasant breasts with salt and freshly ground black pepper, then dredge in the flour. Dip the floured breasts into the egg to coat, then dip into the breadcrumbs, coating thoroughly.
Heat a frying pan until hot, then add the butter and oil. When the butter has melted add the breaded pheasant breasts and fry for 1-2 minutes on each side, or until golden-brown all over and the pheasant is cooked through.
To serve, place a spoonful of beetroot purée into the centre of each plate. Cut the pheasant breasts in half lengthways and arrange two pieces onto each plate, balanced against the beetroot purée. Spoon the marinated beetroot around the pheasant and serve.
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