Pheasant Fillet

Pheasant Fillet

Description of Pheasant Fillet

Breast fillet with a fine texture and subtle gamey flavour. Young pheasants are mainly released in wooded areas. Here, they feed on berries and herbs resulting in a rich flavour.

 

Box: Two portions, a total of 200 grams.

 

The most delicious flavour combinations with Pheasant fillet

Delicious on a bed of Dutch (wine) sauerkraut or green cabbage or chicory.

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Ingredients

100% Pheasant

 

Nutritional values

per 100g

 

Energy kcal

220

Energy kJ

918

Fat

12

Saturated fat

0.5

Carbohydrates

0

Sugars

0

Protein

27.9

Salt

1.6

Preferably thaw one day in advance outside the packaging and in the refrigerator.

Heat the meat to 70°C at the core. Briefly sear the steaks on both sides in a hot pan for a total of about 8 minutes.

Pheasant with baked celery and sage

2 Servings

 

Ingredients
Preparation
  • 2 pheasant fillets
  • 25g butter
  • 1/2 bush celery, cut into chunks
  • 4 sprigs of sage
  • 50ml dry sherry
  • 75ml chicken stock
  • 2 tbsp of olive oil

Preheat the oven to 200°C. Season the pheasant fillets with salt and pepper. Melt the butter in a frying pan and fry the pheasant fillets until brown. Remove from the pan and add the pieces of celery to the pan. Bake for 1-2 minutes, add the pheasant fillets and half of the sage and add a dash of sherry. Pour the stock into the pan and let the vegetables and pheasant simmer gently for 15 minutes on low heat.

Heat the oil in another pan and fry the rest of the sage leaves until crispy. Sprinkle the sage over the braised pheasant. Serve with baked potatoes.