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Pheasant with Mushroom, Kale and Figs

Succulent poached and fried pheasant crowns served with sweet fig purée, caramelized fig tarts, blanched kale, and wild mushrooms.

MushroomsPheasantGameAutumnalDinner Party
Estimated Nutrition
Calories
1092.7
kcal / serving
2185.4 kcal total
Carbs
80.2g
per serving
160.4 g total
Fat
54.1g
per serving
108.2 g total
Protein
71.3g
per serving
142.6 g total
Cook Time
25
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
150
g
Caster Sugar
For the fig tart caramel
100
g
All-Butter Puff Pastry
For the tart
CondimentsSauces
100
ml
Gravy
To serve
Dairy
25
g
Butter
Plus extra to finish the purée
2
tbsp
Unsalted Butter
For frying pheasant
2
tbsp
Unsalted Butter
For the mushrooms
Fruits
3
piece
Figs
Halved, for the tart
300
g
Figs
Whole, ripe black or green
Liquids
2
tbsp
Port
500
ml
Chicken Stock
Meat
2
piece
Pheasant Crowns
NutsSeeds
1
g
Salt
To taste
1
g
Black Pepper
To taste
2
sprig
Thyme
2
clove
Garlic
Crushed
OilsFats
2
tbsp
Olive Oil
Vegetables
0.5
head
Kale
200
g
Mixed Wild Mushrooms
Such as girolles, chanterelles and trompets

Method

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