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Pheasant Breast with Cauliflower Purée and Roast Garlic

Succulent pheasant breasts served with a smooth cauliflower purée, roasted garlic, and a rich Madeira-infused chicken wing sauce.

Main CourseGourmetPheasantGameRoastChicken Wings
Estimated Nutrition
Calories
780.1
kcal / serving
3120.5 kcal total
Carbs
12.1g
per serving
48.2 g total
Fat
48.9g
per serving
195.4 g total
Protein
60.7g
per serving
242.8 g total
Cook Time
80
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
55
g
Butter
for the purée
4
tbsp
Double Cream
for the purée
Liquids
75
ml
Madeira
wine for the sauce
75
ml
White Wine
for the sauce
1.5
l
Chicken Stock
for the sauce
Meat
1000
g
Chicken Wings
for the sauce
4
piece
Pheasant Breast
boneless
NutsSeeds
2
piece
Bay Leaf
for the sauce
1
piece
Garlic
whole bulb cut in half
4
sprig
Thyme
fresh garnish
OilsFats
55
ml
Olive Oil
for the sauce
1
tsp
Olive Oil
for drizzling
Vegetables
2
piece
Shallot
peeled and finely sliced for the sauce
1
piece
Cauliflower
broken into florets
2
piece
Shallot
peeled and finely sliced for the purée

Method

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