Braised Pheasant with Apples

Older pheasants are braised or cooked - just like other poultry. The meat is best with the addition of butter.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Flavors

  • 1 teaspoon Spices, thyme, dried

  • 1 teaspoon Spices, rosemary, dried

  • 1 piece Spices, bay (leaves)

  • 1.2 kg Game meat, pheasant

  • 0.5 dl Oil, olive

  • 3 pieces Apples, rose

  • 5 twig Parsley, fresh

  • 3 pieces Carrot, fresh

  • 4 spoon Butter, unsalted

  • 0.5 teaspoons Spices, pepper, black

  • 1 teaspoon Salt, table

  • 1 dl Alcohol, Wine, White

Steps

  1. Rinse the pheasant under running water and wipe it with a damp cloth. Season with salt and rub with dried herbs. Drizzle oil into an ovenproof dish and place the meat inside. Wash the apples and dry them with a paper towel, then cut them into 1 cm rings (remove the core and seeds). Preheat the oven to 200 degrees Celsius.

  2. Wash the parsley and chop it finely. Peel the carrots, wash them, and cut them into thin rings. Sprinkle the pheasant with butter and parsley. Season the pheasant with freshly ground pepper. Cover the ovenproof dish with a lid and place it in the oven. After 30 minutes of baking, add the apples and carrots around the pheasant. Pour white wine over everything and continue to bake covered for another 30 minutes.

  3. Place the baked pheasant on a work surface and carve it. Serve the apples, carrots, and meat on plates, and pour the juice from the braising over the meat. Serve with a glass of dry white wine.

Nutrition Information (Per 100g)

  • Calories: 147.26 kcal
  • Fat: 8.18 g
    • Saturated Fat: 2.83 g
  • Carbohydrates: 2.1 g
    • Sugars: 0.37 g
  • Protein: 13.85 g
  • Fiber: 0.26 g

Advice

An old pheasant can be recognized by its strong legs and sharp claws on each foot. For meat lovers and hunters, pheasant is the king of poultry. Connoisseurs say that pheasant meat is the most delicious and suitable for preparing various dishes. 100 g of pheasant meat contains 104 calories and 2 g of fat. When roasting, it is recommended to cover the meat with slices of bacon, which are secured with toothpicks.