Photo: Andrew Ridley
Roast pheasant with wild mushroom, potato & bacon ragout
9 ingredients
20 min
Serves 2
openrecipes
A small pheasant makes an ideal roast for two - serve this earthy game bird with porcini sautéed potatoes
Estimated Nutrition (whole recipe, rough)
368
Calories
10g
Protein
17g
Fat
41g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Watercress | 1 cup (34g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Porcini | not in our table | 0 |
| Pheasant | not in our table | 0 |
| Sunflower Oil | 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
- 25g pack dried porcini mushrooms
- 1 oven-ready pheasant
- 1 tbsp sunflower oil
- 70g pack smoked bacon lardons
- 2 medium baking potatoes , chopped into small chunks
- 125ml white wine
- small handful flat-leaf parsley , roughly chopped
- small handful watercress leaves, to serve
- 1 tbsp olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes