Pheasant 'Coq-Au-Vin'

Sauté pheasant thighs with shallots, garlic, red wine, and beef stock, served alongside buttery sautéed cavolo nero.

Main Course Gluten Free French Pheasant Game

Estimated Nutrition

Calories

986.5

kcal / serving

986.5 kcal total

Carbs

11.8g

per serving

11.8 g total

Fat

68.2g

per serving

68.2 g total

Protein

62.4g

per serving

62.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

A knob of butter

Liquids

100

Red Wine

100

Beef Stock

Meat

piece

Pheasant Thighs

NutsSeeds

clove

Garlic

Peeled and chopped

OilsFats

Olive Oil

For the main pan

Olive Oil

For sautéing the kale

Vegetables

0.5

piece

Banana Shallot

Peeled and sliced

handful

Cavolo Nero

Chopped

Method

Heat the oil in a large pan and sauté the shallot and garlic for 2 minutes.

Add pheasant thighs and sauté for 10 minutes until crispy and cooked through.

Pour in wine and stock, bring to a boil, then simmer for 10 minutes to reduce.

Heat oil and butter in a separate pan and sauté the cavolo nero for several minutes.

Serve the pheasant and sauce in a warm dish with the kale on the side.