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Roasted Stuffed Pheasant with Fresh Corn Sauce Recipe

Roasted Stuffed Pheasant with Fresh Corn Sauce Recipe

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Roasted Stuffed Pheasant with Fresh Corn Sauce

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Ingredients

Count

Nutrition

767

Calories

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Ingredients:

Serving

1 tbsp unsalted butter
1 small white onion, finely diced
1 large stalk celery, finely diced
1/2 cup finely crushed plain salted crackers
1 large egg
1 1/2 tbsp chopped fresh sage
1/3 cup fresh corn kernels , roasted
6 tbsp chicken stock
1 tsp salt
3/4 tsp freshly ground black pepper
1 fresh pheasant (about 2 1/4 lb)
1 tsp salt
3/4 tsp freshly ground black pepper
2 to 3 strips country-style smoked bacon
6 cups fresh corn kernels (6 ears )
1/2 habanero chile , seeds removed
1 tbsp freshly squeezed lime juice
2 tsp salt

Directions:

To prepare the stuffing: Melt the butter in a saute pan over low heat. Add the onion and celery and cook for 20 minutes, or until the onion is cooked through but not brown. Set aside. Put the crackers in a large bowl, add the egg, the cooked onion and celery, the sage, roasted corn, chicken stock, salt, and pepper and mix well.
To stuff and roast the pheasant: Preheat the oven to 375 degrees. Season the pheasant cavity with some of the salt and pepper, then put the stuffing inside. Truss with skewers or tie with butcher's twine. Season the bird with the remaining salt and pepper. Lay the bacon over the breast. Place the pheasant on a metal roasting rack set inside a roasting pan and place on the middle rack of the oven.
Roast for 25 minutes, basting the legs once or twice with the pan juices. After 25 minutes raise the temperature to 450 degrees and finish the bird for 10 minutes more, or until golden brown with an internal temperature of about 140 degrees near the thigh.
To prepare the sauce: While the pheasant is roasting, puree the corn kernels in a food processor. You should have about 2 cups of pure. Place in a small saucepan with the habanero. Bring the juice to 200 degrees. Do not boil or the sauce will break. Add the lime juice and salt.
To serve: Let the bird rest for 5 minutes before carving. Take the bacon off the breast and carve the bird, dividing the breast and thighs. Serve with the corn sauce and sauteed leeks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	767.14 Kcal (3212 kJ)
Calories from fat	184.17 Kcal
		% Daily Value*
Total Fat	20.46g	31%
Cholesterol	231.92mg	77%
Sodium	2512.68mg	105%
Potassium	1438.62mg	31%
Total Carbs	69.41g	23%
Sugars	9.61g	38%
Dietary Fiber	8.4g	34%
Protein	75.42g	151%
Vitamin C	18.9mg	32%
Iron	3.6mg	20%
Calcium	86.5mg	9%

Amount Per 100 g
Calories	133.65 Kcal (560 kJ)
Calories from fat	32.09 Kcal
		% Daily Value*
Total Fat	3.57g	31%
Cholesterol	40.41mg	77%
Sodium	437.76mg	105%
Potassium	250.64mg	31%
Total Carbs	12.09g	23%
Sugars	1.67g	38%
Dietary Fiber	1.46g	34%
Protein	13.14g	151%
Vitamin C	3.3mg	32%
Iron	0.6mg	20%
Calcium	15.1mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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