Photo: Anna Pelzer
Roasted pheasant salad with pancetta, chestnuts and pomegranate
14 ingredients
30 min + 1 hr
Serves 4
openrecipes
Pheasant is a wonderful meat to use in this flavour-packed salad - if you can't get hold of the unusual salad leaves any good-quality leaves will do.
Estimated Nutrition (whole recipe, rough)
229
Calories
2g
Protein
15g
Fat
20g
Carbs
Counts 6 of 11 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Pheasant | not in our table | 0 |
| Radicchio | not in our table | 0 |
| Dandelion | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1kg/2lb 4oz whole ready-to-roast hen pheasant
- 6 slices pancetta
- 2 sprigs fresh thyme
- 1 tbsp vegetable oil
- 50ml/2fl oz dry Marsala wine
- 1 head of tardivo radicchio
- ¼ head of castelfranco radicchio
- 1 bunch dandelion
- 1 tbsp aged balsamic vinegar
- 3 tbsp olive oil
- 1 pomegranate
- 4 leaves fresh mint
- 10 whole chestnuts
- and freshly ground saltblack pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes