Roast Spiced Pheasant
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
372
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 372 cal. | (18 %) | ||
| Protein | 22.65 g | (23 %) | ||
| Fat | 29.97 g | (26 %) | ||
| Carbohydrates | 2.58 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.62 g | (2 %) |
more nutritional values
| Vitamin A | 295 mg | (36,875 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.46 mg | (4 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 13.05 mg | (109 %) | ||
| Vitamin B₆ | 0.68 mg | (49 %) | ||
| Folate | 5.27 μg | (2 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 6.58 mg | (7 %) | ||
| Potassium | 254.77 mg | (6 %) | ||
| Calcium | 32.17 mg | (3 %) | ||
| Magnesium | 23.36 mg | (8 %) | ||
| Iron | 0.93 mg | (6 %) | ||
| Zinc | 0.62 mg | (8 %) | ||
| Saturated fatty acids | 17.96 g | |||
| Cholesterol | 125.78 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Wild pheasants (each 700 grams) (approximately 25 ounces)
- 1 tsp Juniper berries
- 6 allspice
- salt
- freshly ground peppers
- 80 grams melted butter
- 3 Tbsps clarified butter
Preparation steps
1.
Rinse the pheasants inside and out and pat dry. Crush the juniper and allspice berries finely in a mortar and season with salt and pepper.
2.
Coat the pheasants with the spice mixture inside and out then brush with 1/2 of the melted butter. Preheat the oven to 220°C (approximately 425°F).
3.
Melt the remaining butter in a roasting pan.
4.
Sear the pheasants on all sides, around 8-10 minutes.
5.
Transfer to the oven and roast for 10 minutes. Flip over and drizzle with the clarified butter.
6.
Roast for another 10 minutes.
7.
Transfer the pheasants to the stove and place on their backs. Cook until golden brown, basting with butter, around 15 minutes, or until cooked to your liking.
8.
Let the pheasants rest briefly.
9.
Serve over sauerkraut with grapes, if desired.
