Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Bacon | 1 slice cooked (8g) | 43 |
| Salt | 1 tsp (6g) | 0 |
| Pheasant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pheasant,
- 5 oz/150 g bacon for interlarding,
- 2 tablespoons butter,
- salt
Directions
Remove feathers, singe, wash several times and keep in cold water for half an hour.
Then remove, dry, rub with some salt and interlard the breast and legs with pieces of bacon.
Then let sit for 20-30 minutes. Set in a roasting pan with 2 tablespoons of butter and 2-3 tablespoons of water.
Turn several times while roasting, basting with the liquid in the pan.
Serve with fried small whole potatoes, sauted cauliflower or baked small apples.
Category:Romanian Recipes
Category:Romanian Meat Dishes