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Exotic Spiced Pheasant with Wild Mushroom and Truffle Polenta
Exotic Spiced Pheasant with Wild Mushroom and Truffle Polenta

Exotic Spiced Pheasant with Wild Mushroom and Truffle Polenta
A gourmet dish featuring pheasant with a rich mushroom and truffle polenta.
Exotic Spiced Pheasant with Wild Mushroom and Truffle Polenta

To provide a balanced meal with high protein and complex carbohydrates, supporting muscle recovery and energy replenishment.

Ingredients:
1
Servings
  • 2
    item
     pheasant breast
  • 150
    g
     wild mushrooms
  • 100
    g
     polenta
  • 1
    tbsp
     truffle oil
  • 500
    ml
     chicken stock
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 20
    g
     butter
  • 30
    g
     parmesan cheese
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 90 minutes
Exotic Spiced Pheasant with Wild Mushroom and Truffle Polenta
Instructions:
  1. Preheat the oven to 180°C.
  2. Season the pheasant breasts with salt, pepper, and thyme.
  3. Heat olive oil in a pan over medium heat and sear the pheasant breasts until golden brown on both sides.
  4. Transfer the pheasant to a baking dish and roast in the oven for 20 minutes.
  5. In the same pan, add butter and sauté shallots and garlic until translucent.
  6. Add wild mushrooms and cook until they release their moisture.
  7. Pour in chicken stock and bring to a simmer.
  8. Slowly whisk in polenta and cook until thickened, stirring constantly.
  9. Stir in parmesan cheese and truffle oil, then season with salt and pepper.
  10. Serve the roasted pheasant on a bed of mushroom and truffle polenta.
Nutrition Per Serving 800 g Per 100g
Energy 1137 kcal 142 kcal
Protein 80 g 10.0 g
Fibre 8 g 1.0 g
Salt 2 g 0.3 g
Sugar 5 g 0.6 g
Carbohydrates 90 g 11.3 g
Fat 60 g 7.5 g
  • 2
    item
     pheasant breast
  • 150
    g
     wild mushrooms
  • 100
    g
     polenta
  • 1
    tbsp
     truffle oil
  • 500
    ml
     chicken stock
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 20
    g
     butter
  • 30
    g
     parmesan cheese
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Season the pheasant breasts with salt, pepper, and thyme.

Heat olive oil in a pan over medium heat and sear the pheasant breasts until golden brown on both sides.

Transfer the pheasant to a baking dish and roast in the oven for 20 minutes.

In the same pan, add butter and sauté shallots and garlic until translucent.

Add wild mushrooms and cook until they release their moisture.

Pour in chicken stock and bring to a simmer.

Slowly whisk in polenta and cook until thickened, stirring constantly.

Stir in parmesan cheese and truffle oil, then season with salt and pepper.

Serve the roasted pheasant on a bed of mushroom and truffle polenta.

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