Roast Pheasant with Cauliflower and Vegetable Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,183 cal. | (56 %) | ||
| Protein | 127 g | (130 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 39.8 μg | (66 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 55.9 mg | (466 %) | ||
| Vitamin B₆ | 3.8 mg | (271 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 6.9 mg | (115 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 104 mg | (109 %) | ||
| Potassium | 2,920 mg | (73 %) | ||
| Calcium | 244 mg | (24 %) | ||
| Magnesium | 206 mg | (69 %) | ||
| Iron | 13 mg | (87 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 9.8 mg | (123 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 650 mg | |||
| Cholesterol | 379 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the pheasant
- 2 Pheasant (ready to cook, 800 grams or about 2 lbs each)
- freshly ground peppers
- vegetable oil (for the roasting dish)
- 200 milliliters dry Red wine
- 250 milliliters Game stock
- 3 Tbsps honey
- 1 shallot
- butter
- For preparation
- 400 grams Cauliflower
- 20 grams butter
- 200 milliliters milk
- Nutmeg
- Cress (for garnish)
Preparation steps
For the puree, peel the potatoes and parsnips, coarsely chop and cook in salted water until tender, about 20 minutes.
Preheat the oven to 200°C (approximately 375°F).
Rinse the pheasants, pat dry, season inside and out with salt and pepper and place breast side down in an oiled roasting pan. Bake in the preheated oven for 45 minutes. Add the wine, and gradually pour in the stock. After half of the cooking time, turn over the pheasant and continue to cook.
Remove the pheasants from the pan with the cooking juices, brush with honey, place on a baking sheet and slide under the hot broiler for 5-10 minutes.
For the sauce, peel the shallots, chop finely and sauté until translucent in 1 tablespoon butter. Pour in the pan juices, simmer, and puree with a hand blender. Add cold butter and season with salt.
Rinse the cauliflower, trim, cut the florets into slices, blanch in boiling salted water, and drain well. Saute in a hot pan with 1 tabelspoon butter until golden brown.
For the puree, drain the parsnips and potatoes and press through a potato ricer. Stir in the butter and hot milk with a wooden spoon and season with salt and nutmeg. Carve the pheasants and cut the meat into slices. Arrange with the puree and the cauliflower on plates and serve drizzled with the sauce. Garnish to taste with cress.
