Roasted Pheasant with Pumpkin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 660 cal. | (31 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 26.8 mg | (223 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,151 mg | (29 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 319 mg | |||
| Cholesterol | 186 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 350 grams Hokkaido pumpkin
- 1 onion
- 1 garlic clove
- 4 Tbsps vegetable oil
- 400 milliliters Game stock
- salt
- freshly ground peppers
- 1 Pheasant (ready to cook, about 1.4 kg)
- 6 slices Bacon
- 1 Tbsp thyme
- 200 milliliters dry white wine
- Nutmeg
Preparation steps
Rinse pumpkin, peel, halve and remove seeds and fibers. Cut pulp into small cubes. Peel onion and garlic and chop finely. Heat 2 tablespoons of oil in a pan and saute onion and garlic until translucent. Add pumpkin cubes and saute briefly. Add broth and season with salt and pepper, simmer on medium heat for 5 minutes.
Rinse pheasant, pat dry, divide into 8 parts, season with salt and pepper. Heat oil in a pan and brown meat on all sides. Add bacon and thyme and cook briefly. Add wine and cook in preheated oven at 200°C (approximately 400°F) for about 20 minutes.
Add pumpkin mixture to the meat and continue baking for about 15 minutes. Remove meat from the pan and set aside, keeping warm. If desired, puree vegetables and season with salt, pepper and nutmeg. Add broth if needed. Arrange meat on plates and top with sauce.
