Breast of Pheasant with Lingonberries
Breast of Pheasant with Lingonberries - Noble poultry, accompanied by crisp salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.8 mg | (90 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 761 mg | (19 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 176 mg | |||
| Cholesterol | 95 mg |
Ingredients
- Ingredients
- 4 Pheasant breast (about 120 grams)
- salt
- peppers
- 4 Tbsps sunflower oil
- 100 grams lingonberry (from a jar)
- 100 milliliters Apple juice
- 150 milliliters chicken stock
- 1 tsp cornstarch
- lemons
- 200 grams lamb's lettuce
- 1 shallot
- 4 Tbsps apple cider vinegar
- 50 grams white bread
- 35 grams Walnut
Preparation steps
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.
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.
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.
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.
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.
