Pheasant with Cranberry Sauce
The dark meat of this poultry, which belongs to the group of chicken birds, is not only characterised by its subtle wild flavour: It is pleasingly low in fat, but with 22 percent protein it is a great source of protein. Also well represented: the mineral magnesium, which strengthens the nervous system and muscles.
You don't have to be a hunter to enjoy pheasant: Depending on age and sex, the poultry, which weighs between 700 and 900 grams, is available in autumn in every better specialist shop. By the way, many pheasants today no longer come from forests and fields, but from breeding.
(Percentage of daily recommendation)
| Calorie | 590 cal. | (28 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 9.7 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 23.1 mg | (193 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 970 mg | (24 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 342 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 28 g |
Ingredients
- Ingredients
- 1 small Pheasant (ready to cook, about 850 grams)
- salt
- peppers
- 3 slices Bacon (each approximately 15 grams)
- 100 milliliters Cranberry juice
- 400 milliliters Game stock (from a jar)
- 50 grams fresh Cranberry
- ½ small Savoy cabbage (400 grams)
- 1 large shallot
- 1 Tbsp Canola oil
- 60 milliliters Vegetable broth
- 1 Tbsp unpeeled almonds (about 20 grams)
- 1 pinch cinnamon
- 1 pinch Cardamom
Preparation steps
Remove pin feathers from pheasant with tweezers and rinse the pheasant well. Pat dry with paper towels and season inside and out with salt and pepper.
Top pheasant breast with bacon, tie with kitchen twine and place the pheasant breast-side down in a small roasting pan.
Pour in 70 ml (approximately 4 tablespoons plus 2 teaspoons) cranberry juice and game stock and bake in preheated oven at 200°C (fan oven 180°C, gas mark 3)(approximately 400°F/convection 350°F) for 40 minutes.
Meanwhile, rinse cranberries in a sieve and drain. Trim cabbage, rinse and cut into strips. Peel the shallot and chop finely.
Heat oil in a large pot and sauté shallot until translucent. Add cabbage and vegetable broth, season well with pepper, cover and cook for 10-12 minutes over medium heat.
Turn the pheasant, remove bacon (it is not eaten) and roast with breast side up another 8-10 minutes.
Meanwhile, boil cranberries in a pot with remaining cranberry juice and game stock. Cook over high heat until reduced to about half.
Chop almonds with a large knife. Remove pheasant from the roasting pan and drain on paper towels.
Puree cranberry sauce with an immersion blender. Season with salt, pepper, 1 pinch cinnamon and 1 pinch cardamom. Sprinkle cabbage with chopped almonds. Serve cabbage and cranberry sauce with the pheasant.