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Pheasant Kiev with Broad Beans, Peas, Tarragon and Cobnut Salad

Succulent pheasant breasts stuffed with homemade roasted garlic butter, breaded, fried, and served with a fresh broad bean salad.

High ProteinPheasantGameSaladJames Martin
Estimated Nutrition
Calories
1963.6
kcal / serving
7854.2 kcal total
Carbs
41.4g
per serving
165.4 g total
Fat
180g
per serving
720.1 g total
Protein
46.3g
per serving
185.3 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
30
g
French Dressing
Ready-made
30
ml
White Balsamic Vinegar
Dairy
500
ml
Double Cream
For making homemade butter
2
piece
Eggs
Free-range
GrainsCereals
120
g
Plain Flour
Seasoned with salt and pepper
200
g
Sourdough Breadcrumbs
Dried
LegumesPulses
500
g
Broad Beans
Double podded
Meat
4
piece
Pheasant Breasts
Skin removed
NutsSeeds
1
piece
Garlic
Whole bulb
0.5
bunch
Chives
Chopped
0.5
piece
Garlic
Sliced clove
1
tsp
Parsley
Fresh leaves, chopped
1
tsp
Chives
Fresh leaves, chopped
1
tsp
Basil
Fresh leaves, chopped
1
tsp
Thyme
Fresh leaves, chopped
100
g
Cobnuts
Fresh, toasted
1
tsp
Salt
For seasoning
1
piece
Tarragon
Pinch of leaves
OilsFats
1
piece
Vegetable Oil
For shallow frying
500
ml
Vegetable Oil
For the dressing
2
tbsp
Rapeseed Oil
Other
30
g
Honey
Clear
Vegetables
1
tsp
Shallot
Diced
200
g
Peas
Fresh, pods removed
15
g
Baby Red Chard
Chopped
0.5
piece
Frisee Lettuce
Outer leaves only
15
g
Lamb’S Lettuce
Leaves

Method

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