Louise's braised pheasant recipe is a fantastic winter warmer. The birds are first browned, then slowly cooked with aromatic sloe gin, chestnuts and bacon for a surprisingly simple dish that is full of seasonal flavour.
Ingredients For Braised Pheasant With Chestnuts Recipe
2 Hen pheasants
2 tablespoon Olive oil
100 gram Smoked streaky bacon
230 gram Small shallots
140 gram Cooked chestnuts
2 Juniper berries
20 gram Unsalted butter
2 Bay leaves
4 sprig Fresh thyme
100 milliliter Sloe gin
200 milliliter White wine
Salt
Pepper
Fresh parsley
3 Bacon rashers
40 gram Cooked chestnuts
Nutrition value
220
calories per serving
7 g Fat< 1 g Protein9 g Carbs< 1 g FiberOther
Current Totals
7 g Fat
< 1 g Protein
9 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
9 g
Protein
1 g
Fiber
1 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
18 mg
Iron
0 mg
Vitamin A
32 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
3 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
10 mg
Manganese
0 mg
Phosphorus
17 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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