Protein-Packed Dinner

Roast Pheasant with Bacon

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Average: 5 (4 votes)
(4 votes)
Roast Pheasant with Bacon
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Difficulty:
easy
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
810
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie810 kcal(39 %)
Protein34.52 g(35 %)
Fat45.99 g(40 %)
Carbohydrates53.89 g(36 %)
Sugar added0 g(0 %)
Roughage9.78 g(33 %)
Vitamin A107.62 mg(13,453 %)
Vitamin D0.23 μg(1 %)
Vitamin E2.02 mg(17 %)
Vitamin B₁0.47 mg(47 %)
Vitamin B₂0.32 mg(29 %)
Niacin18.86 mg(157 %)
Vitamin B₆1.29 mg(92 %)
Folate139.96 μg(47 %)
Pantothenic acid2.45 mg(41 %)
Biotin9.05 μg(20 %)
Vitamin B₁₂1.06 μg(35 %)
Vitamin C46.23 mg(49 %)
Potassium1,309.7 mg(33 %)
Calcium134.1 mg(13 %)
Magnesium106.34 mg(35 %)
Iron3.01 mg(20 %)
Iodine4.9 μg(2 %)
Zinc2.2 mg(28 %)
Saturated fatty acids14.17 g
Cholesterol105.47 mg

Ingredients

for
2
Ingredients
1 young female Pheasant (about 28 ounces)
1 cup Bacon (smoked, in slices)
salt
peppers
2 sprigs thyme
2 tablespoons Oil (for frying)
1 tablespoon butter (melted)
2 Parsnips
3 onions
cup white wine
Game stock
1 tablespoon flour
How healthy are the main ingredients?
thymesaltParsniponion
Product recommendation

To serve, carve the pheasant, allowing half of the pheasant for each person, and serve on warmed plates with the vegetables, gravy and bacon.

Preparation

Kitchen utensils

1 Kitchen scale, 1 Freezer bag, 1 Rolling pin, 1 Fine grater, 1 Teaspoon, 1 Mixing bowl, 1 Hand mixer, 1 Plastic wrap, 1 tiefer Plate, 1 Baking sheet, 1 Parchment paper

Preparation steps

1.

Season the pheasant inside and out with salt and pepper. Heat the oil and brown the pheasant on all sides, then cover the breast with slices of bacon. Roast slowly in a preheated oven at 250°F, for 1 1/2-2 hours.

2.
Meanwhile wash and peel the parsnips and quarter lengthwise. Cut the onions into wedges without peeling them. Sweat both briefly in butter and add to the pheasant with the wine and thyme after about 30 minutes cooking time.
3.
15 minutes before the end of cooking time take the pheasant and vegetables out of the oven. Pour the cooking juices into a pan, add a little game stock if you wish and thicken with a little flour mixed in cold water. Bring to the boil briefly.