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Spiced Roast Pheasant with Pumpkin, Homemade Granola and Bread Sauce

Succulent poached and pan-fried pheasant served with roasted pumpkin wedges, a smooth creamy bread sauce, and crunchy homemade nut granola.

DinnerGourmetPheasantGameAutumnalGranola
Estimated Nutrition
Calories
1346.1
kcal / serving
5384.2 kcal total
Carbs
89g
per serving
355.8 g total
Fat
83.2g
per serving
332.6 g total
Protein
60.6g
per serving
242.4 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
3
tbsp
Maple Syrup
Dairy
50
g
Butter
200
ml
Whole Milk
400
ml
Double Cream
Fruits
50
g
Golden Raisins
roughly chopped
50
g
Dried Cherries
50
g
Dried Apricots
roughly chopped
GrainsCereals
250
g
Rolled Oats
75
g
Sourdough
crusts removed, diced
75
g
White Bread
crusts removed, diced
Liquids
600
ml
Chicken Stock
Meat
4
piece
Pheasant
cleaned and prepared
NutsSeeds
60
g
Pecans
roughly chopped
50
g
Hazelnuts
blanched, roughly chopped
50
g
Desiccated Coconut
0.5
tsp
Ground Cinnamon
2
sprig
Rosemary
2
piece
Bay Leaves
0.25
bunch
Thyme
fresh
2
clove
Garlic
peeled and left whole
1
clove
Garlic
crushed
1
pinch
Salt
to taste
1
pinch
Pepper
to taste
OilsFats
2
tbsp
Vegetable Oil
or groundnut oil
2
tbsp
Olive Oil
Other
3
tbsp
Honey
clear
Vegetables
800
g
Pumpkin
peeled, seeds removed and sliced into wedges
1
pinch
Ginger
ground or freshly grated root
1
piece
Shallot
sliced

Method

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