| Serving | |
| Energy (kcal) | 920 kcal |
| Energy (kJ) | 3843 kJ |
| Protein (g) | 71.5 g |
| Carbohydrate incl. fibre (g) | 64.7 g |
| Carbohydrate excl. fibre (g) | 59.7 g |
| Sugar (g) | 41.4 g |
| Fibre (g) | 5.0 g |
| Fat (g) | 40.8 g |
| Saturated Fat (g) | 10.9 g |
| Unsaturated Fat (g) | 26.1 g |
| Monounsaturated Fat (g) | 16.9 g |
| Polyunsaturated Fat (g) | 9.0 g |
| Trans Fat (g) | 0.0 g |
| Cholesterol (mg) | 214 mg |
| Sodium (mg) | 558 mg |
| Salt (g) | 1.39 g |
| Vitamin A (IU) | 1339 IU |
| Vitamin C (mg) | 41.7 mg |
| Calcium (mg) | 96 mg |
| Iron (mg) | 4.61 mg |
| Potassium (mg) | 1501 mg |
Pheasant Hot Pot
Pheasant Hot Pot | Healthy Main Course Recipes - Flora ProActiv
Rich gamey flavours and lean meat make this pheasant dish a healthy alternative to a Sunday roast. A traditional delicacy with cholesterol reducing properties.
Ingredients
- 2 pheasants
- 50g Flora pro.activ buttery spread
- 2 medium onions
- 1 Knorr Chicken Stock Pot
- 600ml cider
- 2 bay leaves
- 2 sprigs of thyme
- 2 dessert apple
- 60g granulated sugar
- 450g potatoes
- 50ml semi-skimmed milk
- 30g Flora pro.activ buttery spread
- Ground black pepper
Directions
- Preheat the oven to 170° C/150° C fan/Gas mark 3. Heat half of the Flora Buttery in a frying pan, and brown the pheasants all over, then place in a suitably sized casserole dish. Season with pepper.
- Cut the onions into quarters and quarter again. Fry them until golden and add them to the casserole.
- Pour the cider into the frying pan, add the Knorr Stockpot, and warm gently until the Stockpot has melted. Pour this over the pheasants and add the thyme and bay leaves. Cook for 1¼–1 ½ hours.
- Cut the apples into eight slices. Heat the remaining Buttery in a frying pan and fry the apple slices until golden, add the sugar and cook until it begins to caramelise.
- Boil the potatoes until cooked. Drain and mash with the milk and Flora ProActiv. Season with black pepper.
- Remove the pheasant and onions from the casserole dish to a warm serving plate, and reduce the liquid slightly. Pour over the pheasants and serve garnished with the caramelised apples. Serve with the mash and some vegetables.