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Pheasant with Mushroom Sauce

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tbsp olive oil
  • 4 skinless pheasant breasts
  • 15 g Gold from Flora
  • 1 shallot, finely chopped
  • 50 g pancetta sliced
  • 2 cloves garlic, finely chopped
  • 150 g chestnut mushrooms, quartered
  • 100 ml red wine
  • 1 Knorr Rich Beef Stock Pot dissolved in 100 ml boiling water
  • 100 ml Elmlea Double
  • 2 tbsp chopped parsley

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

339kcal

Energy (kJ)

1414kJ

Protein (g)

28.5g

Carbohydrate incl. fibre (g)

7.4g

Carbohydrate excl. fibre (g)

6.6g

Sugar (g)

2.9g

Fibre (g)

0.8g

Fat (g)

19.4g

Saturated fat (g)

9.4g

Unsaturated fat (g)

4.5g

Monounsaturated fat (g)

3.5g

Polyunsaturated fat (g)

0.9g

Trans fat (g)

0.2g

Cholesterol (mg)

63mg

Sodium (mg)

620mg

Salt (g)

1.55g

Vitamin A (IU)

228IU

Vitamin C (mg)

8.4mg

Calcium (mg)

19mg

Iron (mg)

1.26mg

Potassium (mg)

478mg

Total

1358kcal

5655kJ

114.1g

29.5g

26.5g

11.4g

3.0g

77.8g

37.7g

17.8g

14.1g

3.7g

0.7g

252mg

2481mg

6.20g

912IU

33.7mg

75mg

5.05mg

1914mg


  • 1 Heat a heavy based pan with the oil until very hot, add the pheasant, reduce heat and gently cook the pheasant until lightly coloured on both sides about 5-6 minutes until almost cooked through. Remove and keep warm.
  • 2 Add the Flora to the same pan and when melted cook the shallots and pancetta until the shallots soften but do not brown. Add the mushrooms and cook for 2-3 minutes.
  • 3 Pour in the wine and bring to the boil. Boil for a couple of minutes to reduce slightly then add the Knorr Stock Pot and reduce again by one quarter.
  • 4 Return the pheasant to the pan and cook for 1-2 minutes. Add the Elmlea and heat through for 4-5 minutes or until the pheasant is cooked to your liking. Garnish with the parsley and serve with rice or mashed potato and your favourite seasonal vegetables.