Cavalo Nero with Pheasant

Sautéed artichokes and cavalo nero paired with pan-seared pheasant thighs, finished with fresh thyme and parsley.

High Protein Pheasant Game Low Carb Kale

Estimated Nutrition

Calories

785.4

kcal / serving

785.4 kcal total

Carbs

22.1g

per serving

22.1 g total

Fat

54.2g

per serving

54.2 g total

Protein

52.8g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Unsalted

Meat

piece

Pheasant Thighs

NutsSeeds

tbsp

Thyme

Leaves only

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground

tbsp

Parsley

Flatleaf, chopped

OilsFats

Olive Oil

Vegetables

piece

Jerusalem Artichokes

Peeled and sliced

110

Cavalo Nero

Chopped black-leaf kale

Method

Melt the butter in a pan.

Sauté the sliced artichokes and thyme for 6 minutes to soften.

Add the cavalo nero and cook for 5 minutes while stirring.

Heat olive oil in a separate frying pan.

Season pheasant thighs and cook for 6 minutes per side until golden.

Place artichoke mixture in a dish and top with pheasant.

Garnish the dish with chopped parsley.