Roast Pheasant with Petits Pois, Carrot Game Chips and Red Wine Jus

Pan-seared pheasant breast served with deep-fried carrot chips, fresh peas, and a rich red wine reduction sauce.

Dinner Poultry High Protein Pheasant Game

Estimated Nutrition

Calories

915.2

kcal / serving

915.2 kcal total

Carbs

38.5g

per serving

38.5 g total

Fat

42.8g

per serving

42.8 g total

Protein

62.4g

per serving

62.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Puré

Equivalent to 1 tablespoon

Dairy

14.1

Butter

Equivalent to 1 tablespoon

Liquids

375

Red Wine

Half of a 750ml bottle

150

Chicken Stock

Meat

piece

Pheasant Breast

Skin on

piece

Pheasant Legs

Used for the jus and then discarded

NutsSeeds

piece

Bay Leaf

pinch

Salt

For sprinkling

OilsFats

500

Vegetable Oil

Estimated amount for deep frying

13.5

Olive Oil

Equivalent to 1 tablespoon

Vegetables

0.5

piece

Onion

Roughly chopped

piece

Carrot

Peeled and cut into batons

100

Pea

Fresh

Method

Add chicken stock, bring to the boil, add peas, and simmer until tender.

Sauté chopped onion and carrot batons in olive oil for 5 minutes until softened.

Deep fry carrot slices until golden and crisp, then drain on paper and season with salt.

Preheat the oven to 200°C.

Heat vegetable oil in a heavy-based pan until a bread cube sizzles.

Simmer pheasant legs, wine, onion, bay leaf, and tomato purée for 10 minutes, then strain and reserve the liquid.

Flip the breast and roast in the oven for 10 minutes until cooked, then rest in a warm place.

Heat butter in an ovenproof frying pan and brown the pheasant breast skin-side down for 3 minutes.

Plate the peas, top with pheasant breast, and drizzle with the red wine jus.