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Add a photoRaciónes: 4
Ingredientes
- 1 Tbsp. extra virgin olive oil
- 15 gm butter
- 4 x pheasant breasts unskinned
- 100 ml red wine
- 200 ml creme fra"che
- 2 Tbsp. creme de cassis
- 150 gm blueberries
Direcciones
- Heat the oil and butter in a pan and brown the pheasant all over.
- Place in a small roasting tin pour over the fat and place in a preheated oven (220C/425F/Gas Mark 7) for about 8 min till cooked.
- Remove and keep hot.
- Place the tin over a direct heat add in the wine and bubble away for 34 min till reduced. Stir in the creme fra"che and cassis.
- Cook for 45 min till slightly thickened.
- Stir in the blueberries and gently heat through.
- Season and serve with the pheasant some pappardelle noodles and salad.
- If you cant buy pheasant breasts you can easily remove them with a sharp knife.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 4 servings | |
| Calories 98 | |
| Calories from Fat 58 | 59% |
| Total Fat 6.53g | 8% |
| Saturated Fat 2.4g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 23mg | 1% |
| Potassium 60mg | 2% |
| Total Carbs 5.81g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.7g | 2% |
| Protein 0.31g | 0% |
