Pheasant Kiev with Broad Beans, Peas, Tarragon and Cobnut Salad
Succulent pheasant breasts stuffed with homemade roasted garlic butter, breaded, fried, and served with a fresh broad bean salad.
Estimated Nutrition
Calories
1963.6
kcal / serving
7854.2 kcal total
Carbs
41.4g
per serving
165.4 g total
Fat
180g
per serving
720.1 g total
Protein
46.3g
per serving
185.3 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
30
g
French Dressing
Ready-made
Dairy
500
ml
Double Cream
For making homemade butter
2
piece
Egg
Free-range
GrainsCereals
120
g
Plain Flour
Seasoned with salt and pepper
200
g
LegumesPulses
500
g
Broad Bean
Double podded
Meat
4
piece
Pheasant Breast
Skin removed
NutsSeeds
OilsFats
Other
30
g
Honey
Clear
Vegetables
1
tsp
Shallot
Diced
200
g
Pea
Fresh, pods removed
15
g
Baby Red Chard
Chopped
0.5
piece
Frisée Lettuce
Outer leaves only
15
g
Lambs Lettuce
Leaves
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16