Pheasant with Mushroom, Kale and Figs
Succulent poached and fried pheasant crowns served with sweet fig purée, caramelized fig tarts, blanched kale, and wild mushrooms.
Estimated Nutrition
Calories
1092.7
kcal / serving
2185.4 kcal total
Carbs
80.2g
per serving
160.4 g total
Fat
54.1g
per serving
108.2 g total
Protein
71.3g
per serving
142.6 g total
Cook Time
25
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
150
g
Caster Sugar
For the fig tart caramel
100
g
All-Butter Puff Pastry
For the tart
CondimentsSauces
100
ml
Gravy
To serve
Dairy
25
g
Butter
Plus extra to finish the purée
2
tbsp
Unsalted Butter
For frying pheasant
2
tbsp
Unsalted Butter
For the mushrooms
Fruits
3
piece
Fig
Halved, for the tart
Liquids
2
tbsp
500
ml
Meat
2
piece
NutsSeeds
OilsFats
2
tbsp
Vegetables
0.5
head
200
g
Mixed Wild Mushrooms
Such as girolles, chanterelles and trompets
Method
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