Photo: Sorin Gheorghita
Roasted crown of pheasant with cavolo nero cabbage and chestnut 'stuffing'
12 ingredients
30 min + 30 min
Serves 4
openrecipes
This easy roast dinner cooks in a fraction of the time of a normal roast as it uses pheasant crowns which provide the perfect portion for one.
Estimated Nutrition (whole recipe, rough)
695
Calories
15g
Protein
26g
Fat
98g
Carbs
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Pheasant | not in our table | 0 |
| Hazelnut | not in our table | 0 |
| Chestnut | 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 tbsp olive oil
- 4 pheasant
- 1 tbsp oil
- 200g/7oz pancetta
- 100g/3½oz shelled hazelnuts
- 100g/3½oz Japanese panko breadcrumbs
- 4 sprigs fresh thyme
- 200g/7oz cooked chestnuts
- 1 cavolo nero
- 1 tbsp butter
- 1 tbsp butter
- 400g/14oz wild mushrooms
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes