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Recipe: Roast Pheasant With Bacon, Prunes, Apples & Beans
Recipe: Roast Pheasant With Bacon, Prunes, Apples & Beans
Servings: 4 servings
Ingredients
- Glug mild olive oil
- 2 celery sticks – halved
- 1 pheasant
- 1 tsp butter
- 1 tin of white beans – rinsed and drained - I used cannellini
- 2 dessert apples – peeled - cored and roughly chopped
- 8 prunes
- 100 ml red wine
- 100 ml apple juice
- Salt & Pepper to taste
Instructions
- Heat the oven to 200C/400F/GM6
- Glug the oil into an oven proof casserole, generously sized for the bird, add the celery sticks and place the pheasant on top, upside down. Place the butter on top of the bird and season well with salt and pepper. Roast for 20 minutes.
- Remove the bird from the oven and turn over, place the bacon over the breast. Scatter the beans, chopped apple and prunes around it. Pour in the wine and apple juice. Return to the oven and roast for a further 25 minutes.
- Once the bird is cooked, remove from the casserole, cover with foil and let rest.
- Place the bean mixture on the hob and gently mash some of them. Add vegetable or chicken stock if needed. Season to taste.
- Serve the pheasant breasts on top of the beans with green vegetables.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 4servings | Calories: 749kcal | Carbohydrates: 29g | Protein: 78g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 242mg | Sodium: 156mg | Potassium: 1181mg | Fiber: 3g | Sugar: 20g | Vitamin A: 900IU | Vitamin C: 23.1mg | Calcium: 63mg | Iron: 4.3mg