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Roast Pheasant with Ravioli and Wild Mushrooms

Succulent roasted pheasant served with homemade truffle-pheasant ravioli, tender kale, and a rich Madeira sauce for a decadent festive feast.

Main CoursePastaChristmasPheasantTruffleWild Mushrooms
Estimated Nutrition
Calories
642.1
kcal / serving
2568.4 kcal total
Carbs
36.4g
per serving
145.6 g total
Fat
33.1g
per serving
132.4 g total
Protein
49.7g
per serving
198.8 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
2
piece
Egg
Free-range
30
ml
Double Cream
approx 2 tbsp
50
g
Butter
GrainsCereals
200
g
00 Pasta Flour
plus extra for dusting
Liquids
75
ml
Madeira
approx 5 tbsp
250
ml
Chicken Stock
500ml reduced by half
Meat
2
piece
Pheasant
whole, cleaned
NutsSeeds
1
piece
Garlic
halved clove
1
piece
Sea Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
Other
1
piece
Black Truffle
finely grated, optional
Vegetables
1
piece
Carrot
sliced
1
piece
Leek
sliced
1
piece
Celery
stalk, sliced
125
g
Kale
tough stalks removed, leaves roughly chopped
150
g
Wild Mushrooms
cleaned
1
piece
Shallot
roughly chopped

Method

1
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