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Pheasant Suprême with Wild Mushroom Compote

Pan-seared and roasted pheasant breasts glazed with redcurrant jelly, served on toasted bread with a savory wild mushroom compote.

AppetiserGourmetMushroomsPheasantCanapé
Estimated Nutrition
Calories
109
kcal / serving
2180 kcal total
Carbs
14.9g
per serving
298.2 g total
Fat
3.1g
per serving
62.4 g total
Protein
5.5g
per serving
110.5 g total
Cook Time
35
minutes
Serves
20
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Redcurrant Jelly
Fruits
1
handful
Cranberry
optional garnish
GrainsCereals
3
piece
Bread
panini, baguettes, or ciabatta
Meat
250
g
Pheasant Breast
two 125g breasts
NutsSeeds
1
pinch
Salt
for seasoning
1
pinch
Black Pepper
freshly ground
1
handful
Flat leaf Parsley
finely chopped
2
clove
Garlic
finely chopped
OilsFats
1
drizzle
Olive Oil
for rubbing on meat
2
tbsp
Olive Oil
for the compote
Vegetables
20
g
Dried Porcini Mushrooms
soaked for 30 minutes in warm water
100
g
Fresh Mushrooms
wild varieties preferred
1
piece
Red Onion
small, finely chopped

Method

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