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Рецепт Braised Pheasant With Cabbage ( Brasato Di Fagiano Con Cavolo )

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Порций: 4

Ингредиенты

Cost per serving $1.53 view details
  • 2 x 675g 1.1kg young pheasant
  • 1 sm savoy cabbage shredded and blanched
  • 2 Tbsp. extra virgin olive oil
  • 100 gm pancetta cut into matchsticks
  • 2 clv garlic peeled and thinly sliced
  • 175 ml red wine
  • 300 ml chicken stock (qv)

Инструкции

  1. Preheat the oven to 230C/450F/Gas8.
  2. Heat the oil in a saucepan just large sufficient to hold the pheasants.
  3. Over a medium high heat brown the pheasants well all over one at a time.
  4. Remove from the saucepan and place in a roasting pan.
  5. Roast in the preheated oven for 20 min then let the birds relax for 5 min.
  6. Add in the pancetta to the saucepan and fry till brown.
  7. Add in the sliced garlic and cook for a minute.
  8. Pour in the wine and boil to reduce.
  9. Now add in the cabbage and sufficient stock to combine.
  10. With a large knife cut the birds in half through the breast bone.
  11. Gently turn the pheasant halves in the pancetta and cabbage mix.
  12. Cover with a tight fitting lid.
  13. Cook very gently together over a low heat for 15 min.
  14. Serves 4

Nutrition Facts

Amount Per Serving %DV
Serving Size 151g
Recipe makes 4 servings
Calories 143  
Calories from Fat 76 53%
Total Fat 8.57g 11%
Saturated Fat 1.51g 6%
Trans Fat 0.0g  
Cholesterol 13mg 4%
Sodium 473mg 20%
Potassium 207mg 6%
Total Carbs 2.29g 1%
Dietary Fiber 0.3g 1%
Sugars 0.28g 0%
Protein 6.02g 10%
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