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Ingredientes
- 1 x Pheasant
- 1 x 150 gram car soft cheese with garlic and parsley
- 125 gm Dry ready-to-eat apricots, minced (4oz)
- 40 gm Pine nuts, (11/2oz)
- 2 Tbsp. Freshly minced mixed herbs
- Â Â Salt and freshly grnd black pepper
- 4 x Rashers streaky bacon
- Â Â Toasted pine nut kernels, fresh watercress
Direcciones
- 1. Mix together the soft cheese, apricots, nuts, herbs and seasoning and use to stuff the pheasant cavaties.
- 2. Place in a roasting tin and lay the bacon rashers across the pheasant breast, securing with cocktail sticks.
- 3. Roast in a preheated oven 190 C, 375 F, Gas Mark 5 for 20 min per 454g (1lb) plus 20 min extra.
- 4. Allow to stand for 10 min before serving.
- 5. Place on a serving plate garnished with the pine nuts and watercress.
- NOTES : This dish makes a special roast for any occasion.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 4 servings | |
| Calories 414 | |
| Calories from Fat 239 | 58% |
| Total Fat 27.0g | 34% |
| Saturated Fat 8.67g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 110mg | 5% |
| Potassium 468mg | 13% |
| Total Carbs 1.02g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.28g | 0% |
| Protein 40.17g | 64% |
