Pan-Fried Pheasant Breast with Gamekeeper’s Pie
A hearty gastropub-style dish featuring confit pheasant leg pies, pan-fried breast, buttery root vegetable mash, and a redcurrant jus.
Estimated Nutrition
Calories
1213.1
kcal / serving
4852.4 kcal total
Carbs
46.6g
per serving
186.2 g total
Fat
87.1g
per serving
348.4 g total
Protein
60.7g
per serving
242.8 g total
Cook Time
150
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
0.5
piece
2
tbsp
Dairy
GrainsCereals
25
g
Plain Flour
For thickening pie filling
Liquids
1
l
Meat
2
piece
Pheasant
Young whole hens, jointed into breasts and legs, carcasses reserved
NutsSeeds
2
tbsp
Sea Salt
Crushed, for confit
2
piece
Garlic
Cloves, crushed
1
tbsp
Garam Masala
For confit
1
piece
Cinnamon
Stick
2
piece
0.5
tsp
Black Peppercorn
Whole
2
sprig
Thyme
Fresh, for stock
1
pinch
Nutmeg
Freshly grated
0.5
tsp
2
sprig
Thyme
Fresh, for frying breasts
1
piece
Salt
To taste
1
piece
Black Pepper
To taste
OilsFats
Method
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