Pheasant Dinner

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Pheasant Dinner
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
562
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie562 kcal(27 %)
Protein46.81 g(48 %)
Fat39.18 g(34 %)
Carbohydrates1.23 g(1 %)
Sugar added0 g(0 %)
Roughage0.15 g(1 %)
Vitamin A375.65 mg(46,956 %)
Vitamin D0 μg(0 %)
Vitamin E1.64 mg(14 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.31 mg(28 %)
Niacin26.37 mg(220 %)
Vitamin B₆1.41 mg(101 %)
Folate22.92 μg(8 %)
Pantothenic acid2.23 mg(37 %)
Biotin6.1 μg(14 %)
Vitamin B₁₂1.91 μg(64 %)
Vitamin C11.34 mg(12 %)
Potassium496.59 mg(12 %)
Calcium38.89 mg(4 %)
Magnesium42.47 mg(14 %)
Iron1.98 mg(13 %)
Iodine19.17 μg(10 %)
Zinc1.59 mg(20 %)
Saturated fatty acids19.83 g
Cholesterol333.74 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
Pheasant breast
freshly ground Black pepper
1 tablespoon
1 tablespoon
For the béarnaise sauce
¼ cup
¼ cup
1
shallot (finely chopped)
1 tablespoon
snipped Tarragon
3
½ cup
butter (diced)
½ teaspoon
½ teaspoon
½ teaspoon
freshly ground Black pepper
To serve
saute potatoes
To garnish
snipped Tarragon

Preparation steps

1.
Season the pheasant breasts with a little salt and pepper.
2.
Heat a frying pan until medium-hot, add the oil and butter and fry the pheasant breasts, flesh side down, for 3-4 minutes until golden-brown.
3.
Turn the breasts over, increase the heat and fry for a further 4-6 minutes, until the skin is golden-brown and crisp and the breasts are medium-rare. Remove from the heat and set the breasts aside to rest for a few minutes.
4.
For the béarnaise sauce: heat the wine, vinegar, shallots and tarragon in a heavy-based pan until the liquid is reduced to 2 tablespoons, then strain through a sieve set over a heatproof bowl.
5.
Whisk the egg yolks into the vinegar mixture, and then place the bowl over a pan of simmering (not boiling) water. Cook until hot, whisking constantly until thickened slightly.
6.
Whisk in the butter 1 piece at a time, Remove from the heat and whisk in the lemon juice, salt and pepper.
7.
Arrange the potoatoes and beans on warmed serving plates. Place the pheasant breasts on top and spoon over the warm sauce. Sprinkle with tarragon.