Cooking root vegetables

1. Slice the potatoes into large pieces.
2. Coarsely chop the carrots and onions.
3. Crush 2 cloves of garlic and place in a shallow dish.
4. Top with a little oil, thyme, salt, black pepper and breadcrumbs. And a little butter.
5. Into the oven at 220 degrees, top and bottom heat until they have a nice color and softened.

Cooking red wine sauce

1. Melt some of the butter in a saucepan over medium heat.
2. Add the shallots and garlic. Sauté for 2-3 minutes until the onion is soft but not browned.
3. Add the thyme and stir in the tomato puree and sauté for 1-2 minutes.
4. Pour in the red wine.
5. Let it simmer uncovered until the liquid has reduced by about half.
6. Pour in the game stock and let the sauce simmer for 10-15 minutes until it thickens a little.
7. Taste and add a little honey, salt and black pepper.
8. Strain out the onion and thyme.
9. Return to the plate and add a knob of butter.

Cooking the pheasant

1. Let the breast fillets sit out for 20-30 minutes so they come to room temperature.
2. Wipe dry with paper towels.
3. Season with salt and pepper all around.
4. In a hot pan with oil, fry the pheasant for 1-2 minutes per side until golden.
5. Lower the temperature of the pan, add butter, crushed garlic and thyme.
6. Pour the butter over the pheasant and let it simmer until you reach the desired internal temperature of 60-62°C, juicy and slightly pink (best), 65°C cooked through but still tender.
7. Add the root vegetables, pheasant, red wine sauce and top with some fresh thyme.
8. Serve.