Braised Pheasant with Apples
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,041 cal. | (50 %) | ||
| Protein | 123 g | (126 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 54 mg | (450 %) | ||
| Vitamin B₆ | 3.5 mg | (250 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 5.1 mg | (85 %) | ||
| Biotin | 26.2 μg | (58 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 2,067 mg | (52 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 155 mg | (52 %) | ||
| Iron | 11.7 mg | (78 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 619 mg | |||
| Cholesterol | 372 mg | |||
| Complete sugar | 40 g |
Ingredients
- Ingredients
- 6 sour Apple
- 2 sprigs Sage
- 2 shallots
- salt
- freshly ground peppers
- 2 Pheasant (each about 800 grams)
- 250 milliliters dry white wine
- 250 milliliters chicken stock
Preparation steps
Peel apples, quarter and core. Dice flesh. Coarsely chop sage. Peel shallot and finely chop. Mix shallot with apples and sage and season with salt and pepper.
Preheat the oven to 160°C (approximately 325°F).
Rinse the pheasants and pat dry. Season inside with salt and pepper and fill with the apples (you will have some filling left over). Tie with kitchen twine. Season outside with salt and pepper and brown in hot oil in a roasting pan. Remove from the roasting pan and cook the remaining filling briefly. Deglaze with the wine and add the pheasants to roasting pan again, with the breast side down. Pour in some stock, cover and simmer about 30 minutes in the oven. Use remaining stock as required to prevent drying out and scorching. Turn the pheasants over and cook another 30 minutes.
Finally, taste the sauce, adjust seasonings remove kitchen twine and serve.
