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.
  • 1 hour 30 minutes
  • Prep time15 minutes
  • 4 portions
recipe image Pheasant Hot Pot

Ingredients

  • 2 whole pheasants
  • 50 grams Flora ProActiv buttery spread
  • 2 medium onions
  • 1 chicken stock pot
  • 600 ml cider
  • 2 bay leaves
  • 2 sprigs of thyme
  • 2 dessert apples
  • 60 grams granulated sugar
  • 45o grams potatoes
  • 50 ml semi-skimmed milk
  • 30 grams Flora ProActiv buttery spread
  • ground black pepper

Nutritional facts

Energy (kcal)846 kcal
Energy (kJ)3536 kJ
Protein (g)69.7 g
Carbohydrate incl. fibre (g)48.4 g
Carbohydrate excl. fibre (g)45.3 g
Sugar (g)40.2 g
Fibre (g)3.1 g
Fat (g)40.6 g
Saturated fat (g)10.8 g
Unsaturated fat (g)25.9 g
Monounsaturated fat (g)17.0 g
Polyunsaturated fat (g)9.0 g
Trans fat (g)0.0 g
Cholesterol (mg)214 mg
Sodium (mg)145 mg
Salt (g)0.36 g
Vitamin A (IU)1337 IU
Vitamin C (mg)25.1 mg
Calcium (mg)86 mg
Iron (mg)3.96 mg
Potassium (mg)1070 mg

Instructions

  1. 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.
  2. Cut the onions into quarters and quarter again. Fry them until golden and add them to the casserole.
  3. 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.
  4. 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.
  5. Boil the potatoes until cooked. Drain and mash with the milk and Flora ProActiv. Season with black pepper.
  6. 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.