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Receta Braised Pheasant With Cabbage ( Brasato Di Fagiano Con Cavolo )
Add a photoRaciónes: 4
Ingredientes
- 2 x 675g 1.1kg young pheasant
- 1 sm savoy cabbage shredded and blanched
- 2 Tbsp. extra virgin olive oil
- 100 gm pancetta cut into matchsticks
- 2 clv garlic peeled and thinly sliced
- 175 ml red wine
- 300 ml chicken stock (qv)
Direcciones
- Preheat the oven to 230C/450F/Gas8.
- Heat the oil in a saucepan just large sufficient to hold the pheasants.
- Over a medium high heat brown the pheasants well all over one at a time.
- Remove from the saucepan and place in a roasting pan.
- Roast in the preheated oven for 20 min then let the birds relax for 5 min.
- Add in the pancetta to the saucepan and fry till brown.
- Add in the sliced garlic and cook for a minute.
- Pour in the wine and boil to reduce.
- Now add in the cabbage and sufficient stock to combine.
- With a large knife cut the birds in half through the breast bone.
- Gently turn the pheasant halves in the pancetta and cabbage mix.
- Cover with a tight fitting lid.
- Cook very gently together over a low heat for 15 min.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 143 | |
| Calories from Fat 76 | 53% |
| Total Fat 8.57g | 11% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 473mg | 20% |
| Potassium 207mg | 6% |
| Total Carbs 2.29g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.28g | 0% |
| Protein 6.02g | 10% |
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