Game Bird Bake
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
904
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 904 cal. | (43 %) | ||
| Protein | 89 g | (91 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 12 μg | (20 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 40.2 mg | (335 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 1,460 mg | (37 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 24.8 g | |||
| Uric acid | 481 mg | |||
| Cholesterol | 297 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 small Pheasant (cleaned and trussed)
- ¼ cup butter (softened)
- 1 cup Pancetta (lardons)
- 3 cups button Mushrooms (brushed clean)
- 6 small shallots (peeled)
- 2 sticks Celery (chopped)
- ½ cup dry white wine
- 2 cups chicken stock
- 2 sprigs thyme
- oregano (chopped)
- salt
- freshly ground Black pepper
Preparation steps
1.
Preheat the oven to 170°C(150° fan)|325F|gas 3.
2.
Rub the pheasants with butter and season their insides and outsides with salt and pepper.
3.
Heat a casserole dish over a moderate heat until hot. Seal the pheasants in the dish until golden all over. Remove from the dish to one side.
4.
Add the pancetta and fry for 3-4 minutes, and then add the mushrooms, shallots, and celery. Continue to fry for 4-5 minutes, stirring occasionally.
5.
Deglaze the pan with the wine, scraping the base well. Reduce the heat a little and sit the pheasants back in the dish on top of the vegetables.
6.
Pour in the stock and tuck in the thyme sprigs. Season with salt and pepper and move the dish to the oven.
7.
Roast for 1 hour 45-55 minutes until the pheasants are cooked through and golden.
8.
Remove from the oven and leave to rest for 10 minutes before serving with a garnish of chopped oregano.
