Breadcrumbed Pheasant Breast with Beetroot Purée and Marinated Beetroot

Breaded pheasant breasts served with a smooth, warm beetroot purée and chilled marinated beetroot herb salad.

High Protein Pheasant Game Beetroot

Estimated Nutrition

Calories

546.2

kcal / serving

2184.8 kcal total

Carbs

38.6g

per serving

154.5 g total

Fat

27.7g

per serving

110.8 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Balsamic Vinegar

Dairy

piece

free-range, beaten

GrainsCereals

Meat

piece

Pheasant Breast

boneless and skinless

NutsSeeds

0.5

clove

Garlic

roughly chopped

sprigs

Thyme

leaves only

pinch

Salt

pinch

Black Pepper

freshly ground

tbsp

Flat leaf Parsley

finely chopped

tbsp

Chervil

finely chopped

tbsp

Chives

finely chopped

OilsFats

tbsp

Olive Oil

extra virgin

tsp

Olive Oil

Vegetables

600

Beetroot

raw, peeled, cut into chunks

piece

Onion

roughly chopped

350

Beetroot

cooked, cut into wedges

Shallot

finely chopped

Method

Blend all beetroot purée ingredients in a food processor until smooth.

Cook the purée in a frying pan over low heat for 30-40 minutes and season.

Combine marinated beetroot ingredients in a bowl, season, and chill for at least one hour.

Flatten the pheasant breasts slightly using a rolling pin and cling film.

Dredge seasoned pheasant in flour, dip in egg, and coat thoroughly with breadcrumbs.

Fry pheasant in butter and oil for 1-2 minutes per side until golden and cooked.

Serve pheasant halves balanced against the purée with marinated beetroot on the side.