Pot roasted pheasant with cider and calvados

Pot roasted pheasant with cider and calvados
19 Ingredients
  • 55g/2oz butter
  • 2 pheasants
  • Salt and pepper
  • 1 onion, finely chopped
  • 85g/3½oz bacon lardons
  • 1 stick celery, chopped roughly
  • 1 carrot, chopped roughly
  • 4 sprigs sage
  • 2 granny smith apples, peeled, cored and cut into large chunks
  • 50ml/2fl oz calvados
  • 290ml/½ pint chicken stock
  • 500ml/17fl oz dry cider
  • 290ml/½ pint double cream
  • 4 coxes apples, peeled and cored
  • 25g/1oz melted butter
  • 1 tbsp soft light brown sugar
  • Deep fried sage leaves
  • 8 slices of crispy pancetta
  • Kale, blanched
Nutrition
1374
69% daily value
4 servings
                                       
                                            gluten-​free
     

Fat

144% 94

Saturated

217% 43

Trans

- 1

Monounsaturated

- 34

Polyunsaturated

- 9

Carbs

24% 71

Carbs (net)

- 59

Fiber

49% 12

Sugars

- 48

Sugars, added

- 2

Protein

116% 58

Cholesterol

109% 328

Sodium

88% 2119

Calcium

27% 274

Magnesium

29% 121

Potassium

30% 1421

Iron

33% 6

Zinc

33% 4

Phosphorus

92% 647

Vitamin A

79% 709

Vitamin C

29% 26

Thiamin (B1)

46% 1

Riboflavin (B2)

48% 1

Niacin (B3)

108% 17

Vitamin B6

148% 2

Folate equivalent (total)

15% 59

Folate (food)

- 62

Folic acid

- 0

Vitamin B12

83% 2

Vitamin D

7% 1

Vitamin E

19% 3

Vitamin K

135% 162
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