Breast of Pheasant with Lingonberries

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Breast of Pheasant with Lingonberries

Breast of Pheasant with Lingonberries - Noble poultry, accompanied by crisp salad

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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
492
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie492 kcal(23 %)
Protein34 g(35 %)
Fat28 g(24 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E10.8 mg(90 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin14.5 mg(121 %)
Vitamin B₆1 mg(71 %)
Folate96 μg(32 %)
Pantothenic acid1.4 mg(23 %)
Biotin7.4 μg(16 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C23 mg(24 %)
Potassium761 mg(19 %)
Calcium69 mg(7 %)
Magnesium64 mg(21 %)
Iron5.4 mg(36 %)
Iodine22 μg(11 %)
Zinc2.7 mg(34 %)
Saturated fatty acids5 g
Uric acid176 mg
Cholesterol95 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
Pheasant breasts (about 120 grams)
4 tablespoons
100 grams
Lingonberries (from a jar)
100 milliliters
150 milliliters
1 teaspoon
200 grams
1
4 tablespoons
50 grams
35 grams

Preparation steps

1.

Rinse pheasant breasts under cold water, pat dry and season with salt and pepper. Heat 1 tablespoon oil in a pan and fry pheasant breasts on all sides until brown. Remove from pan and place on a baking sheet lined with parchment paper. Bake in preheated oven at 120°C (fan 100°C; gas mark 1-2) (approximately 250°F) and let simmer about 30 minutes.

2.

Meanwhile, measure out lingonberries (with 2-3 tablespoons of their juice) into a pot, along with apple juice and stock and bring to a boil. Mix the starch with a little cold water, add to the pot and thicken the sauce; let simmer for a few minutes. Meanwhile, squeeze the lemon. Season sauce with 1 tablespoon lemon juice, salt and pepper.

3.

Rinse salad and spin dry. For the dressing, peel shallot and finely chop and mix with 2 tablespoons of lemon juice, vinegar, 2-3 tablespoons water and 3 tablespoons of oil. Season with salt and pepper.

4.

Cut white bread into small cubes. Heat remaining oil in a pan and fry bread cubes until crispy; then drain on kitchen paper. Coarsely chop walnuts.

5.

Arrange the salad on plates and drizzle with the dressing. Pour the sauce on the plates. Cut pheasant breasts into slices, sprinkle with croutons and walnuts and serve.