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Ingredients:
-
2itempheasant
-
200gchestnut
-
300gbrussels sprout
-
50gbutter
-
100mlcream
-
5gthyme
-
3clovegarlic
-
30mlolive oil
-
5gsalt
-
2gblack pepper
Preparation Time: 120 minutes
Instructions:
- Preheat the oven to 180°C.
- Season the pheasant with salt, pepper, and thyme.
- Heat olive oil in a pan and sear the pheasant on all sides until golden brown.
- Transfer the pheasant to the oven and roast for 25-30 minutes.
- Boil chestnuts in water until tender, then drain.
- Blend chestnuts with butter and cream until smooth to make the purée.
- Toss Brussels sprouts with olive oil, salt, and pepper, then roast in the oven for 20 minutes.
- Serve the pheasant with chestnut purée and roasted Brussels sprouts.
| Nutrition | Per Serving 1000 g | Per 100g |
|---|---|---|
| Energy | 1888 kcal | 189 kcal |
| Protein | 120 g | 12.0 g |
| Fibre | 20 g | 2.0 g |
| Salt | 5 g | 0.5 g |
| Sugar | 10 g | 1.0 g |
| Carbohydrates | 150 g | 15.0 g |
| Fat | 120 g | 12.0 g |
-
2itempheasant
-
200gchestnut
-
300gbrussels sprout
-
50gbutter
-
100mlcream
-
5gthyme
-
3clovegarlic
-
30mlolive oil
-
5gsalt
-
2gblack pepper
Preheat the oven to 180°C.
Season the pheasant with salt, pepper, and thyme.
Heat olive oil in a pan and sear the pheasant on all sides until golden brown.
Transfer the pheasant to the oven and roast for 25-30 minutes.
Boil chestnuts in water until tender, then drain.
Blend chestnuts with butter and cream until smooth to make the purée.
Toss Brussels sprouts with olive oil, salt, and pepper, then roast in the oven for 20 minutes.
Serve the pheasant with chestnut purée and roasted Brussels sprouts.