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Pheasant Breast with Pearl Barley, Glazed Carrots and Spiced Dates

A restaurant-style dish featuring poached pheasant, savory pearl barley, spiced lardo-stuffed dates, and butter-glazed heirloom carrots.

Main CourseHigh ProteinGourmetPheasant
Estimated Nutrition
Calories
1208.1
kcal / serving
4832.4 kcal total
Carbs
74.7g
per serving
298.8 g total
Fat
82.2g
per serving
328.6 g total
Protein
45.6g
per serving
182.5 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
5
g
Yeast
Mixed with water
CondimentsSauces
2
tbsp
Lemon Vinaigrette
Dairy
100
g
Unsalted Butter
Fruits
8
piece
Date
Fresh
GrainsCereals
400
g
Pearl Barley
Liquids
500
ml
Chicken Stock
For poaching pheasant
500
ml
Chicken Stock
For barley
Meat
2
piece
Pheasant Crown
Cleaned and washed
100
g
Lardo
Finely diced
NutsSeeds
2
clove
Garlic
Left whole
2
sprig
Thyme
1
tsp
Cumin
1
tsp
Caraway Seeds
1
tbsp
Chive
Chopped
1
piece
Salt
1
piece
Black Pepper
OilsFats
2
tbsp
Olive Oil
For frying shallots
2
tbsp
Olive Oil
For mushrooms
100
ml
Olive Oil
For chive oil
Vegetables
1
stalk
Celery
For cheese cloth bundle
1
piece
Leek
For cheese cloth bundle
1
piece
Onion
For cheese cloth bundle
2
piece
Shallot
Diced
8
piece
Purple Carrot
Baby, washed, tops removed
8
piece
Orange Carrot
Baby, washed, tops removed
8
piece
Yellow Carrot
Baby, washed, tops removed
8
piece
Lion's Mane Mushroom

Method

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