Pheasant au Vin with Crushed New Potatoes

Pan-seared pheasant breast in a red wine and balsamic reduction, served with cheesy Stilton-topped crushed rosemary potatoes.

Dinner Potatoes High Protein Red Wine Pheasant Game

Estimated Nutrition

Calories

455.2

kcal / serving

910.4 kcal total

Carbs

27.1g

per serving

54.2 g total

Fat

21.3g

per serving

42.6 g total

Protein

26.4g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

piece

tsp

Dairy

knob

crumbled

Liquids

150

Red Wine

Meat

piece

Pheasant Breast

NutsSeeds

tbsp

Rosemary

blended

OilsFats

Olive Oil

splash to fry

Vegetables

0.5

piece

Red Onion

finely chopped

200

New Potatoes

diced

Method

Heat oil in a deep frying pan and sauté the red onion and pheasant for 3 minutes until colored.

Add red wine, balsamic vinegar, stock cube, and butter to the pan.

Simmer the mixture for 15 minutes until the sauce is reduced and pheasant is cooked through.

Preheat the grill to the highest heat setting.

Boil the diced potatoes in a saucepan of water for 5 minutes.

Drain the potatoes and mix in the mustard and rosemary using a fork.

Press the potato mixture into a ring mould centered on a baking sheet.

Top the potatoes with Stilton and grill for 3 minutes until bubbly.

Serve the pheasant alongside the potatoes and drizzle with the red wine sauce.