Pheasant Fillet with Chestnuts
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 702 kcal | (33 %) | ||
| Protein | 42.4 g | (43 %) | ||
| Fat | 20.7 g | (18 %) | ||
| Carbohydrates | 70.7 g | (47 %) | ||
| Roughage | 11.7 g | (39 %) | ||
| Saturated fatty acids | 5.6 g |
Ingredients
- Ingredients
- 600 grams Pheasant breast
- Iodized salt (with fluoride)
- peppers
- 3 Tbsps Canola oil
- 250 milliliters Red wine
- 2 fresh bay leaves
- 500 grams shallots
- 1 Tbsp sugar
- 1 Tbsp butter
- 400 grams Chestnuts (precooked)
- 100 grams dried Cranberry
Preparation steps
Rinse the pheasant breasts, pat dry, season with salt and pepper and cook in a pan in 2 tablespoons of hot oil on both sides. Remove from the pan and place in a pot. Deglaze the gravy with red wine and pour over the chicken. Simmer over a low flame with the bay leaves for about 20 minutes. Peel the onions and saute until golden brown for about 5 minutes in the pan in 1 tablespoon of oil on all sides. Add to poultry in the pan and add the sugar and the butter in the pan. Then caramelize the chestnuts, mix with the cranberries and also add to the pot. Braise together, season with salt and pepper and serve.
Serve if desired with savoy cabbage.
