Roasted Pheasant with Pear Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,196 cal. | (57 %) | ||
| Protein | 125 g | (128 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 53.1 mg | (443 %) | ||
| Vitamin B₆ | 3.4 mg | (243 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 5.2 mg | (87 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 1,829 mg | (46 %) | ||
| Calcium | 281 mg | (28 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 11.3 mg | (75 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 31.9 g | |||
| Uric acid | 559 mg | |||
| Cholesterol | 442 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the pheasants
- 2 Pheasant (each around 800 grams) (approximately 28 ounces)
- salt
- freshly ground peppers
- 1 handful Tarragon
- 60 grams butter
- 150 milliliters dry white wine
- For the sauce
- 1 onion
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 200 milliliters dry white wine
- 80 grams Roquefort cheese
- 150 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 Pear
- Tarragon (for garnish)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
For the pheasants: Rinse the pheasants and pat dry. Season with salt and pepper and fill with the plucked tarragon. Secure with toothpicks and place, breast-side up, in a roasting pan. Melt the butter and season with salt and pepper. Brush over the pheasant and roast for 40 minutes, basting occasionally with the butter and wine.
For the sauce: Peel the onion, chop finely and sweat in the butter until translucent. Add the flour and cook until light golden brown. Pour in the wine, simmer for 2-3 minutes, stirring, crumble in the cheese and simmer for 3-4 minutes, until creamy. Season with salt and pepper. Peel the pear, quarter, core and thinly slice. Add to the sauce and stir to combine.
Remove the pheasants from the oven, cut into quarters, distribute between shallow serving bowls and spoon the sauce over top. Serve garnished with tarragon.
