Try this Potted Pheasant recipe, or contribute your own.
Suggest a better descriptionSear the pheasant in butter until brown on all sides. Place in a casserole dish with the garlic, nutmeg, peppercorns, 1tsp thyme leaves, 3 juniper berries, orange rind, gin and wine. Flamb? for a few seconds, then put the lid on the dish and cook at 200C for 20 minutes. Remove the pheasant when cooked and allow to cool. Reduce the cooking liquid until 4tbsp remain, and then strain and set aside. Pan fry the chicken livers in butter until brown outside and pinkish in the middle. Remove and set aside. Add 2tbsp finely diced shallot to the butter in the pan and cook until soft. Place the livers and shallots in a food processor with 1/2lb softened butter and the pheasant cooking juices, and blend until smooth. Strip the meat from the pheasant and discard the skin. Roughly dice the meat and fold into the chicken liver puree. Pack into a dish and when cooled, pour over 12oz clarified butter. Sprinkle with thyme leaves, pepper and cracked juniper berries.
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Serving Size: 1 Serving (2568g) | ||
Recipe Makes: 1 servings | ||
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Calories: 10322 | ||
Calories from Fat: 9008 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1000.9g | 1335 % | |
Saturated Fat 601.6g | 3008 % | |
Monounsaturated Fat 274.6g | ||
Polyunsanturated Fat 49.3g | ||
Cholesterol 4510.7mg | 1388 % | |
Sodium 4693.7mg | 162 % | |
Potassium 3431.3mg | 90 % | |
Total Carbohydrate 13.8g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 12.3g | ||
Protein 269.1g | 384 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10322
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