Photo: Sorin Gheorghita
Pheasant pot-au-feu
14 ingredients
30 min
Serves 4
openrecipes
Chef Matt Tebbutt shares his take on the French classic chicken dish, using seasonal game birds
Estimated Nutrition (whole recipe, rough)
638
Calories
34g
Protein
43g
Fat
26g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Pheasant | not in our table | 0 |
| Bean | not in our table | 0 |
| Cannellini Bean | 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
- 50g butter
- 2 carrots , chopped
- ½ head celery , chopped
- 1 large onion , chopped
- 2 leeks , chopped
- 2 bay leaves
- 3 thyme sprigs
- 300g saucisson (air-dried sausage) or smoked bacon , cut into bite-size chunks
- 1 whole garlic bulb, cut in half
- 2 oven-ready pheasants
- olive oil
- 125ml dry white wine
- 200g tin haricot beans or cannellini beans,
- 1 small Savoy cabbage , cut into thin wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes