Roast Pheasant, Parsnip Hash, Baby Leeks And Prunes Recipe

Ingredients For Roast Pheasant, Parsnip Hash, Baby Leeks And Prunes Recipe

• 1 Pheasant
• 1 bunch Baby leeks
• 2 Knobs of salted butter
• 2 Parsnips
• 1 Egg white
• 1 pinch Allspice
• 8 Pitted prunes
• 200 milliliter Madeira
• Vegetable oil
• Salt
• Pepper
• 150 gram Butter
• 4 Pheasant carcasses
• 2 Bay leaves
• 0.25 bunch Thyme
• 100 gram Onion
• 100 gram Celery
• 100 gram Carrots
• 1 stick Cinnamon
• 1 Star anise
• 5 Allspice berries
• 0.5 Orange
• 2 liter Chicken Stock
• 150 milliliter Red wine
• 50 milliliter Marsala Wine