Roast Pheasant with Chestnuts and Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,521 cal. | (72 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 146 g | (97 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 18.5 g | (62 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 67.6 μg | (113 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 36.2 mg | (302 %) | ||
| Vitamin B₆ | 2.8 mg | (200 %) | ||
| Folate | 213 μg | (71 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 3,143 mg | (79 %) | ||
| Calcium | 285 mg | (29 %) | ||
| Magnesium | 213 mg | (71 %) | ||
| Iron | 10.8 mg | (72 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 33.4 g | |||
| Uric acid | 426 mg | |||
| Cholesterol | 303 mg | |||
| Complete sugar | 34 g |
Ingredients
- For the pheasant
- 1 young Pheasant (ready to cook; 1 kilogram or 2.2 pounds)
- salt
- freshly ground peppers
- ½ tsp Caraway
- 1 Tbsp lemon juice
- 250 grams onions
- 2 carrots
- 100 grams Celery root
- 100 grams Leeks
- 250 grams Chestnuts (peeled and cooked)
- 60 grams hot clarified butter
- 150 milliliters dry white wine
- 250 milliliters chicken stock (prepared)
- For the side dishes
- 2 shallots
- 1 garlic clove
- 100 grams Chestnuts (peeled and cooked)
- 1 bunch parsley
- 1 kilogram starchy potatoes
- 250 milliliters milk
- 100 grams butter
- salt
- peppers
- freshly ground Nutmeg
- 250 grams breadcrumbs
- cornstarch (as desired, to bind)
- 2 Tbsps lingonberry jam
- cold butter (for garnish)
Preparation steps
For the pheasant: Preheat the oven to 200°C (approximately 390°F).
Rinse pheasant, pat dry, season inside and out with salt, pepper, caraway and lemon juice.
Peel onions, cut in half and slice. Peel and dice carrots and celery. Rinse leeks and cut into rings. Fill pheasant with 200 grams (approximately 7 ounces) of chestnuts and half onions. Secure with kitchen string. Lay pheasant breast-side down in a roasting pan, pour hot butter over pheasant and roast for 10 minutes. Pour in white wine, cover and roast for 30 minutes more.
After 30 minutes, turn pheasant. Add remaining chestnuts, onions and vegetables to roasting pan and pour in chicken stock. Keep covered and cook for another 50 minutes. Baste with pan juices throughout.
For the side dishes: Meanwhile, peel and mince shallots and garlic. Mince chestnuts. Rinse parsley, shake dry and mince.
Rinse potatoes and steam for 30-40 minutes, depending on size.
After 50 minutes, uncover roasting pan and roast pheasant 20-30 minutes more.
Peel potatoes and press through a ricer. Stir in hot milk and half the butter and season with salt, pepper and nutmeg.
Heat the remaining butter in a frying pan, sauté shallots and garlic until soft, add chestnuts and breadcrumbs and fry stirring constantly. Mix in parsley and set aside.
Remove pheasant and keep warm. Pour pan juices through a sieve, reserving vegetables.
Season pan juices to taste. Thicken as desired with equal parts cold water and cornstarch. Add a little cream, as desired.
Plate pheasant and vegetables and drizzle with pan sauce. Serve with mashed potatoes and breadcrumb mixture. Garnish with lingonberry jam and pieces of cold butter.
