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Roasted Pheasant with Chestnut and Cranberry Stuffing
Roasted Pheasant with Chestnut and Cranberry Stuffing

Roasted Pheasant with Chestnut and Cranberry Stuffing
A festive and flavorful dish featuring roasted pheasant with a rich chestnut and cranberry stuffing.
Roasted Pheasant with Chestnut and Cranberry Stuffing

To provide a balanced meal with a focus on protein and seasonal flavors, supporting overall health and wellness.

Ingredients:
1
Servings
  • 1
    item
     pheasant
  • 100
    g
     chestnut
  • 50
    g
     cranberry
  • 1
    item
     onion
  • 50
    g
     celery
  • 30
    g
     butter
  • 5
    g
     sage
  • 5
    g
     thyme
Preparation Time: 30 minutes
Cooking Time: 90 minutes
Roasted Pheasant with Chestnut and Cranberry Stuffing
Instructions:
  1. Preheat the oven to 180°C.
  2. In a pan, melt butter and sauté chopped onion and celery until soft.
  3. Add chopped chestnuts, cranberries, sage, and thyme to the pan, cooking for another few minutes.
  4. Stuff the pheasant with the chestnut and cranberry mixture.
  5. Place the pheasant in a roasting pan and roast for about 90 minutes, basting occasionally.
  6. Let the pheasant rest for at least 10 minutes before carving.
  7. Serve with seasonal vegetables of choice.
Nutrition Per Serving 1390 g Per 100g
Energy 2580.7 kcal 186 kcal
Protein 254.9 g 18.3 g
Fibre 17 g 1.2 g
Salt 1.5 g 0.1 g
Sugar 22.2 g 1.6 g
Carbohydrates 72.7 g 5.2 g
Fat 77.6 g 5.6 g
  • 1
    item
     pheasant
  • 100
    g
     chestnut
  • 50
    g
     cranberry
  • 1
    item
     onion
  • 50
    g
     celery
  • 30
    g
     butter
  • 5
    g
     sage
  • 5
    g
     thyme
1
Servings
0

Preheat the oven to 180°C.

In a pan, melt butter and sauté chopped onion and celery until soft.

Add chopped chestnuts, cranberries, sage, and thyme to the pan, cooking for another few minutes.

Stuff the pheasant with the chestnut and cranberry mixture.

Place the pheasant in a roasting pan and roast for about 90 minutes, basting occasionally.

Let the pheasant rest for at least 10 minutes before carving.

Serve with seasonal vegetables of choice.

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