Pheasant Breast with Figs, Chestnuts and Salsify
Nutritional values
(Percentage of daily recommendation)
| Calorie | 683 cal. | (33 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.5 g | (42 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 983 mg | (25 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 23.2 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 200 grams Salsify
- 2 Tbsps White vinegar
- salt
- 2 Tbsps chopped parsley
- 4 Figs
- 150 milliliters Elderberry juice
- 150 milliliters white Port wine
- 400 grams Pheasant
- salt
- peppers
- 100 grams streaky Bacon (thin slices)
- 3 Tbsps clarified butter
- 2 Tbsps butter
- 100 grams Chestnuts (vacuum packed, cooked)
- 1 splash lemon juice
Preparation steps
Pour the vinegar into a bowl with a couple of cups of cold water. Peel the salsify under running water and immediately place in the bowl with the vinegar. Bring a large pot of salted water to a boil, add the salsify and cook until soft, 10-12 minutes. Drain, rinse under cold water and drain. Rinse the parsley and chop finely. Rinse the figs, remove the stems and cut into quarters. In a saucepan, bring the elderberry juice, port wine and 50 ml (approximately 1 3/4 ounces) of water to a boil and let boil down until slightly syrupy. Rinse the pheasant breast, pat dry, season with salt and pepper. Wrap the breast with bacon. Heat the clarified butter in a skillet and saute the pheasant until brown on all sides and cooked through, 6-8 minutes (depending on thickness). Wrap in aluminum foil and keep warm. Cut the salsify in 5 cm (approximately 2-inch) long pieces. Heat the butter in a skillet and saute toss the salsify with the chestnuts until heated through, season with salt, pepper and lemon juice. and stir in the chopped parsley.
Cut the pheasant breast in strips and arrange on plates with the salsify with chestnuts. Pour the gravy over serve garnished with figs.
