Roasted Pheasant and Parsnips

Roasted pheasant with parsnips


1 pheasant plucked (unless you want to do it yourself!)
5 parsnips
10 chanteray carrots
1 red onion
Olive oil

Wack the oven on to 200C.
Place the pheasant in the middle of a shallow baking tray.
Wash, peel and slice the parsnips length ways. Add to tray.
Wash carrots. Add to tray.
Peel and roughly chop the red onion into quarters. Add to tray.
Generously drizzle all ingredients in olive oil. Sprinkle with thyme.
Massage the pheasant and vegetables with olive oil and thyme.
Pop in the oven for one hour, basting every 15mins.

Serve and devour!


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