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Cavalo Nero with Pheasant

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

High ProteinPheasantGameLow CarbKale

Estimated Nutrition

Per Serving Total
Calories 785.4 kcals 785.4 kcals
Carbohydrates 22.1 grams 22.1 grams
Fat 54.2 grams 54.2 grams
Protein 52.8 grams 52.8 grams
Cook Time
20 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
30
g
Butter
Unsalted
Meat
2
piece
Pheasant Thighs
NutsSeeds
1
tbsp
Thyme
Leaves only
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground
1
tbsp
Parsley
Flatleaf, chopped
OilsFats
15
ml
Olive Oil
Vegetables
3
piece
Jerusalem Artichokes
Peeled and sliced
110
g
Cavalo Nero
Chopped black-leaf kale

Steps

  • 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.