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Pot Roast Pheasant With Sweetcorn Mash

Succulent pot-roasted pheasant served with a creamy saffron and sweetcorn potato mash and a decadent white wine cream sauce.

DinnerMain CoursePheasantSweetcornMashPot Roast
Estimated Nutrition
Calories
1205.2
kcal / serving
3615.6 kcal total
Carbs
83.9g
per serving
251.7 g total
Fat
60.7g
per serving
182.1 g total
Protein
80.8g
per serving
242.4 g total
Cook Time
65
minutes
Serves
3
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
15
g
Butter
For the pot roast
100
ml
Double Cream
200
ml
Milk
For the mash
45
g
Butter
For the mash
Liquids
150
ml
Dry Riesling Wine
Meat
2
piece
Pheasant
Plucked and gutted
NutsSeeds
3
clove
Garlic
Sliced
4
sprig
Tarragon
Fresh
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
2
pinch
Saffron
OilsFats
15
ml
Sunflower Oil
Vegetables
1
piece
Onion
Chopped
500
g
Carrot
Cut into batons
1.2
kg
Baking Potatoes
Baked until cooked through
180
g
Sweetcorn
Cooked

Method

1
2
3
4
5
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