Photo: Andrew Ridley
Pheasant suprême with wild mushroom compote
14 ingredients
30 min + 1 hr
Makes 20
openrecipes
Steps 1-10 can be done day in advance
Estimated Nutrition (whole recipe, rough)
207
Calories
6g
Protein
14g
Fat
18g
Carbs
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pheasant | not in our table | 0 |
| Redcurrant | not in our table | 0 |
| Coriander | not in our table | 0 |
| Porcini | 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
- drizzle olive oil
- 2 x 125g/4½oz pheasant
- salt and freshly ground black pepper
- 2 tbsp redcurrant jelly
- handful fresh flatleaf parsley or coriander
- 20g/¾oz dried porcini (ceps) or dried mixed wild mushrooms
- 100g/3½oz fresh mushrooms (use wild mushrooms
- 2 tbsp olive oil
- 1 small red onion
- 2 cloves
- salt and freshly ground black pepper
- 3 ready-to-bake panini, baguettes
- Fresh parsley
- cranberries or redcurrants
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