PHEASANT BREAST STUFFED WITH CARROTS

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PHEASANT BREAST STUFFED WITH CARROTS2020-05-26T16:34:02+02:00

PHEASANT BREAST STUFFED WITH CARROTS

  • CourseSecond Course
  • Preparation25'
  • Difficultymedium
  • Selvagginapheasant
  • Calories500 - 600
  • ActivityF 63’ M 45’
  • Persons4

Ingredients

  • N 4 pheasant breasts (g 150 each)
  • G 200 boiled carrot cut into 4
  • G 300 cauliflower
  • G 200 toasted stale bread
  • G 50 white wine
  • G 100 vegetable broth
  • G 10 starch
  • G 80 toasted stale bread
  • Salt to taste
  • Black pepper to taste
  • Extra virgin olive oil to taste

Preparation

  • Using a sharp knife, cut a wide, deep pocket in the pheasant breast. Fill the pocket with the boiling carrot and tie with a string.
  • Sear the breasts on all sides in a non-stick frying pan. Add the wine let it evaporate. Add the broth and combine with the starch diluted in water.
  • Blend the cauliflowers with a pastry cutter and toss them with extra virgin olive oil, salt and pepper.
  • Cut the breasts into slices, arrange on a serving dish and garnish with the cauliflowers and the stale bread toasted in oven.

Other

Chef

Other Info

504 kcal

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.