Roast Teal with Game Chips and Marinated Red Cabbage

Pan-seared and oven-roasted teal served with crispy sweet potato chips and a tangy marinated red cabbage salad.

Gluten Free Game Roast Sweet Potato Bird

Estimated Nutrition

Calories

785.4

kcal / serving

785.4 kcal total

Carbs

38.6g

per serving

38.6 g total

Fat

42.8g

per serving

42.8 g total

Protein

54.2g

per serving

54.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

Dairy

Butter

unsalted

Liquids

Red Wine

Calvados

Meat

piece

Teal

plucked and gutted

NutsSeeds

Salt

for seasoning

Black Pepper

freshly ground, for seasoning

handful

Parsley

fresh, chopped

clove

Garlic

chopped

OilsFats

300

Vegetable Oil

for deep frying

Olive Oil

Vegetables

piece

Sweet Potato

peeled and very finely sliced

0.5

head

Red Cabbage

finely sliced

Method

Serve the teal on a bed of marinated cabbage with the game chips on the side.

Season the teal with salt and pepper.

Melt the butter in a small ovenproof frying pan over a medium heat.

Preheat the oven to 200°C.

Brown the teal in the pan on all sides until golden.

Transfer the pan to the oven and roast for 8–10 minutes before resting for 4 minutes.

Heat the vegetable oil in a large saucepan for deep frying.

Fry dried sweet potato slices for 6 minutes until crisp, then drain and season.

Combine the cabbage, vinegar, herbs, garlic, oil, wine, and Calvados in a bowl to marinate.