Name: Roasted Pheasant with Chestnut Puree and Braised Red Cabbage
Prep time: 120 min
Total time: 120 min
Yield: 1
Ingredients: 1 item pheasant; 200 g chestnut; 300 g red cabbage; 50 g butter; 2 item shallot; 100 ml red wine; 200 ml chicken stock; 5 g thyme; 30 ml olive oil; 5 g salt; 2 g black pepper

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Roasted Pheasant with Chestnut Puree and Braised Red Cabbage

Roasted Pheasant with Chestnut Puree and Braised Red Cabbage

A sophisticated dish featuring roasted pheasant, complemented by a creamy chestnut puree and tangy braised red cabbage.

This meal provides a rich source of protein and complex carbohydrates, essential for muscle recovery and energy replenishment after a day of cycle training.

Ingredients:

1
item
pheasant
200
g
chestnut
300
g
red cabbage
50
g
butter
2
item
shallot
100
ml
red wine
200
ml
chicken stock
5
g
thyme
30
ml
olive oil
5
g
salt
2
g
black pepper

Preparation Time: 120 minutes

Instructions:

Preheat the oven to 180°C.
Season the pheasant with salt and black pepper.
Heat olive oil in a pan and sear the pheasant on all sides until golden brown.
Transfer the pheasant to a roasting pan and roast in the oven for about 45 minutes.
For the chestnut puree, boil chestnuts in water until tender, then blend with butter and a pinch of salt until smooth.
In a separate pan, sauté shallots in olive oil until translucent.
Add red cabbage and cook until slightly softened.
Pour in red wine and chicken stock, add thyme, and simmer until the cabbage is tender and the liquid has reduced.
Serve the roasted pheasant with chestnut puree and braised red cabbage.

Nutrition	Per Serving 1200 g	Per 100g
Energy	1720 kcal	143 kcal
Protein	90 g	7.5 g
Fibre	15 g	1.3 g
Salt	5 g	0.4 g
Sugar	10 g	0.8 g
Carbohydrates	80 g	6.7 g
Fat	110 g	9.2 g

1
item
pheasant
200
g
chestnut
300
g
red cabbage
50
g
butter
2
item
shallot
100
ml
red wine
200
ml
chicken stock
5
g
thyme
30
ml
olive oil
5
g
salt
2
g
black pepper

Preheat the oven to 180°C.

Season the pheasant with salt and black pepper.

Heat olive oil in a pan and sear the pheasant on all sides until golden brown.

Transfer the pheasant to a roasting pan and roast in the oven for about 45 minutes.

For the chestnut puree, boil chestnuts in water until tender, then blend with butter and a pinch of salt until smooth.

In a separate pan, sauté shallots in olive oil until translucent.

Add red cabbage and cook until slightly softened.

Pour in red wine and chicken stock, add thyme, and simmer until the cabbage is tender and the liquid has reduced.

Serve the roasted pheasant with chestnut puree and braised red cabbage.

Roasted Pheasant with Chestnut Puree and Braised Red Cabbage Roasted Pheasant with Chestnut Puree and Braised Red Cabbage

Ingredients:

Preparation Time: 120 minutes

Instructions:

Roasted Pheasant with Chestnut Puree and Braised Red Cabbage

Roasted Pheasant with Chestnut Puree and Braised Red Cabbage