Home » Mushroom » Pheasant suprême with wild mushroom compote

Pheasant suprême with wild mushroom compote

posted in: Lunch, Mushroom, Pheasant 0

recipe image


  • Drizzle olive oil
  • 2 x 125g/4½oz pheasant breasts (or breasts of guinea fowl, duck, partridge, pigeon of the same weight)
  • Salt and freshly ground black pepper
  • 2 tbsp redcurrant jelly
  • Handful fresh flatleaf parsley or coriander, finely chopped
  • 20g/¾oz dried porcini (ceps) or dried mixed wild mushrooms, soaked for 30 minutes in warm water
  • 100g/3½oz fresh mushrooms (use wild mushrooms such as chanterelles, pied de mouton and girolles, or less expensive brown caps, oysters, shiitake, button, or a mixture of the above)
  • 2 tbsp olive oil
  • 1 small red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 ready-to-bake panini, baguettes, ciabatta or 1 large focaccia (approximately 18cm/7in x 30cm/12in or 30cm/12in diameter round, sliced through the middle)
  • Fresh parsley, chopped
  • Cranberries or redcurrants, to garnish (optional)
Servings: 20

Estimated Nutrient Breakdown:

Calories: 4,362.50
Weight: 1,927.95g
Total Fat: 168.21g
Saturated Fat: 22.06g
Trans-Fat: 0.00g
Monounsaturated Fat: 117.65g
Polyunsaturated Fat: 20.61g
Protein: 185.60g

Cholesterol: 145.00g
Sodium: 7,700.51g
Calcium: 593.06g
Magnesium: 370.72g
Potassium: 2,982.80g
Iron: 49.21g
Zink: 20.83g
Phosphorus: 2,390.97

Vit A: 253.73
Vit B1: 6.72
Vit B2: 4.91
Vit B3: 76.00
Vit B6: 3.70
Vit B12: 2.14
Vit D: 49.40
Vit E: 49.40
Vit K1: 672.18


Caution: Sulfites
Health Notes: Sugar-Conscious,Peanut-Free,Tree-Nut-Free,Alcohol-Free, Balanced
Notes: I be wild about constituents, because they are clever.

Author: BBC
Tags: Wild Food Box,,Balanced

Leave a Reply

Your email address will not be published. Required fields are marked *

eight + eighteen =