Wild pheasant breasts

Pheasant breasts roasted in oven with lemon and thyme

I have some festive mood tingling around, and what could be more festive than game. Pheasant! My vegan side is severly supressed here...

You will need (for two):
2 wild pheasant breasts
a lemon
a small bunch of fresh thyme
freshly ground black pepper
1 + 1 tbsp olive oil

for the Roasted parsnip & apple side:
1 large parsnip
1 large apple (Pink Lady)
1 medium red onion
2 tbsp olive oil
5-6 cloves of garlic
a small bunch of fresh thyme

1. Preheat the oven to 170°C (fan) with a lidded pyrex.
2. Pan fry the pheasant breasts in small oil, each side for 1 minute.
3. Transfer the breast into the hot pyrex, add few thick slices of lemon and little olive oil. Season liberally with fresh thyme and some black pepper. Cover and roast for 30 mins, spooning the juice over the breasts a few times to prevent them from drying out (the lid helps in this too).

4. Cut the peeled parsnip, the unpeeled apple and the cleaned red onion into chunky slices. Mix.
5. Arrange a single layer in a large pyrex or on a baking tray (lined with baking paper of course). Add the garlic cloves (with skin).
6. Brush with olive oil. Sprinkle liberally with thyme, and roast in hot oven till the parsnip's edges slightly browned (will be ready when the pheasant breasts are).

The breast are juicy, infused with lemon and thyme. Serve with ruby red sweet pomegranate seeds for contrast. Enjoy!

For GAPS: Replace the parsnip with cauliflower or butternut squash.