Recipe Details
Title Roast pheasant and bread sauce
Author Raymond Blanc
Portions 4
Created 16th February 2015 09:37 am
Weight (Per Portion)

One portion of this dish weighs approximately 585.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Pheasant, meat, raw1800 Gram
Oil, rapeseed oil50 Millilitre
Butter, unsalted10 Gram
Salt, sea1 Pinch
Pepper, black1 Pinch
Wine, red100 Millilitre
Port50 Millilitre
Juniper berries20 Gram
Thyme, fresh1 Bunch
Butter, unsalted10 Gram
Onions, raw50 Gram
Bay leaf, dried1 Unit
Thyme, fresh1 Bunch
Pork, bacon, streaky, raw10 Gram
Milk, full fat, average150 Millilitre
Bread, white, sliced1 Unit
Cloves, dried2 Unit
Salt, table2 Pinch
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 862
Protein 219.55%
Other Carbohydrate 5.98%
Sugar 4.48%
Fat Saturated 51.03%
Fat Unsaturated 42.30%
Fiber 8.68%
Sodium 11.82%
Salt 11.64%
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Recipe Method
1. For the roasted pheasant, preheat the oven to 190C/375F/Gas 5.