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Add a photoServings: 3
Ingredients
- 1 x young pheasant
- 1 x salt and pepper
- 1 sm onion peeled
- 1 Tbsp. oil
- 25 gm butter
- 150 ml double cream
- 2 tsp lemon juice
- Â Â cooked peas
- Â Â cooked small carrots
Directions
- Season the cavity of the pheasant liberally with salt and pepper and insert the onion.
- Heat the oil and butter in a flameproof casserole add in the pheasant and brown lightly all over.
- Turn the bird breast side down and surround with the giblets if using.
- Cover and cook in a preheated moderate oven 180 degrees C (350 degrees F) Gas Mark 4 for 30 min.
- Tum the pheasant pour over the cream and continue cooking basting occasionally for 20 to 30 min till tender.
- Transfer the pheasant to a warmed serving dish and keep warm.
- Throw away the giblets if used.
- Add in the lemon juice to the sauce and season with salt and pepper to taste.
- Cook stirring over moderate heat till smooth and thickened.
- Pour over the pheasant and gamish with peas and carrots to serve.
- Serves 3 to 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 3 servings | |
| Calories 629 | |
| Calories from Fat 378 | 60% |
| Total Fat 42.45g | 53% |
| Saturated Fat 16.92g | 68% |
| Trans Fat 0.12g | |
| Cholesterol 214mg | 71% |
| Sodium 171mg | 7% |
| Potassium 703mg | 20% |
| Total Carbs 5.54g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.75g | 1% |
| Protein 53.88g | 86% |
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