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Recipe by
Stuffed Roast Pheasant is a tasty and succulent dish that combines the flavor of pheasant meat with the richness of fillings made with pancetta, smoked lard and truffle. The preparation takes a bit of time, but the final result is certainly rewarding. This dish is especially appreciated during the holidays or for special occasions.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: The pheasant must be well aged and should only be plucked at the moment of cooking
Step 2 of 5: For the male pheasant, prefer the female, which has more tender meat
Step 3 of 5: Chop the bird's liver, smoked lard, parsley and, if possible, a little truffle as well. Season with salt and pepper
Step 4 of 5: Fill the pheasant with this stuffing, sew up the openings, cover the breast with the pancetta slices, securing them with several turns of white kitchen twine
Step 5 of 5: In a saucepan, heat a knob of butter, place the pheasant in it and cook for 45 minutes
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving34 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 980 kJ234 kcal | 2,883 kJ689 kcal |
| Fat | 25.34 g | 74.53 g |
| of which saturated fatty acids | 9.71 g | 28.55 g |
| Carbohydrates | 0.34 g | 0.99 g |
| of which sugars | 0.34 g | 0.99 g |
| Protein | 1.22 g | 3.6 g |
| Salt | 0.02 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
