Roast Pheasant with Chestnut Fennel Fricassee recipes

Roast Pheasant with Chestnut Fennel Fricassee recipes
12 Ingredients
  • 2 cups fresh chestnuts
  • 3/4 cup wild rice
  • 1 teaspoon salt, plus more to taste
  • 1 pheasant (about 3 pounds)
  • 1/4 cup fresh rosemary, finely chopped, plus whole sprigs for garnish
  • 1 clove garlic, minced
  • 6 shallots, 2 minced and 4 slivered lengthwise
  • freshly ground pepper
  • 2 tablespoons plus 1 teaspoon unsalted butter
  • 1 teaspoon olive oil
  • 2 fennel bulbs (about 8 ounces each), sliced thinly crosswise
  • 1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
Nutrition
973
49% daily value
4 servings
                                       
                                            high-​fiber, gluten-​free
     

Fat

57% 37

Saturated

64% 13

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 5

Carbs

27% 81

Carbs (net)

- 72

Fiber

35% 9

Sugars

- 13

Sugars, added

- 0

Protein

155% 77

Cholesterol

76% 227

Sodium

36% 859

Calcium

16% 158

Magnesium

42% 177

Potassium

44% 2047

Iron

38% 7

Zinc

51% 6

Phosphorus

131% 916

Vitamin A

30% 268

Vitamin C

73% 65

Thiamin (B1)

36% 0

Riboflavin (B2)

48% 1

Niacin (B3)

147% 23

Vitamin B6

209% 3

Folate equivalent (total)

38% 152

Folate (food)

- 152

Folic acid

- 0

Vitamin B12

94% 2

Vitamin D

1% 0

Vitamin E

9% 1

Vitamin K

64% 77
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