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How to cook Pheasant

Succulent pheasant served with a rich mustard and cream sauce over Puy lentils, featuring expertly prepared pan-seared then roasted meat.

French CuisineHigh ProteinPheasantGameSpecial Occasion
Estimated Nutrition
Calories
647.2
kcal / serving
2588.6 kcal total
Carbs
26.5g
per serving
105.8 g total
Fat
35.6g
per serving
142.2 g total
Protein
55.4g
per serving
221.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Flour
for dusting
CondimentsSauces
20
ml
Cider Vinegar
alternatively white wine vinegar
10
g
Dijon Mustard
use more to taste
Dairy
10
g
Butter
a knob for frying
15
g
Unsalted Butter
for the sauce
100
ml
Double Cream
LegumesPulses
400
g
Puy Lentils
cooked weight for serving
Liquids
87.5
ml
White Wine
half a glass
300
ml
Chicken Stock
Meat
1000
g
Pheasant
two birds approximately 500g each
NutsSeeds
1
pinch
Salt
for seasoning flour
1
sprig
Thyme
leaves picked and finely chopped
2
piece
Garlic
cloves, crushed
OilsFats
15
ml
Vegetable Oil
for frying
Vegetables
1.5
piece
Banana Shallot
finely chopped

Method

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