Roasted Pheasant with Pumpkin

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Roasted Pheasant with Pumpkin
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
660
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie660 cal.(31 %)
Protein61 g(62 %)
Fat40 g(34 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E8.7 mg(73 %)
Vitamin K7.1 μg(12 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin26.8 mg(223 %)
Vitamin B₆1.8 mg(129 %)
Folate53 μg(18 %)
Pantothenic acid2.7 mg(45 %)
Biotin6 μg(13 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C12 mg(13 %)
Potassium1,151 mg(29 %)
Calcium85 mg(9 %)
Magnesium81 mg(27 %)
Iron6.5 mg(43 %)
Iodine8 μg(4 %)
Zinc4.3 mg(54 %)
Saturated fatty acids12.3 g
Uric acid319 mg
Cholesterol186 mg
Complete sugar4 g

Ingredients

for
4
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
How healthy are the main ingredients?
Hokkaido pumpkinthymeoniongarlic clovesaltNutmeg

Preparation steps

1.

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.

2.

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.

3.

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.