Roast Pheasant, Parsnip Hash, Baby Leeks And Prunes Recipe
Recipe By Great British Chefs
Pheasant, parsnips, baby leeks and a rich game jus this recipe by joe fox is a wonderful celebration of british winter produce.
4.6
13 Rating -
Rate
Non Vegdiet
1hr 30minstotal
1hr 30m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roast Pheasant, Parsnip Hash, Baby Leeks And Prunes Recipe
- 1/2 Pheasant
- 1/2 bunch Baby leeks
- 1 Knobs of salted butter
- 1 Parsnips
- 1/2 Egg white
- 1/2 pinch Allspice
- 4 Pitted prunes
- 100 milliliter Madeira
- As required Vegetable oil
- As required Salt
- As required Pepper
- 75 gram Butter
- 2 Pheasant carcasses
- 1 Bay leaves
- 0.13 bunch Thyme
- 50 gram Onion
- 50 gram Celery
- 50 gram Carrots
- 1/2 stick Cinnamon
- 1/2 Star anise
- 2.50 Allspice berries
- 1/4 Orange
- 1 liter Chicken Stock
- 75 milliliter Red wine
- 25 milliliter Marsala Wine
Nutrition
value
value
2599
calories per serving
148 g Fat197 g Protein117 g Carbs63 g FiberOther
Current Totals
- Fat148g
- Protein197g
- Carbs117g
- Fiber63g
MacroNutrients
- Carbs117g
- Protein197g
- Fiber63g
Fats
- Fat148g
Vitamins & Minerals
- Calcium1586mg
- Iron60mg
- Vitamin A2069mcg
- Vitamin B11mg
- Vitamin B21mg
- Vitamin B359mg
- Vitamin B64mg
- Vitamin B9407mcg
- Vitamin B120mcg
- Vitamin C84mg
- Vitamin E13mg
- Copper3mcg
- Magnesium495mg
- Manganese13mg
- Phosphorus2274mg
- Selenium213mcg
- Zinc19mg
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
Recipe By Great British Chefs