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Mustardy Pheasant Breasts

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.1609
Energy (kCal)485.1428
Carbohydrates (g)22.3383
Total fats (g)40.8434
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place breasts on foil and dot with 1 oz of butter. Season with salt and pepper and wrap well. Bake at 400F/200C for about 15-20 minutes. | 2. Meanwhile make the sauce by melting remaining butter in a bowl sitting in boiling water. Stir in the mustard and then the vinegars. Cook for 8 minutes and then add the cream and season with salt and pepper. | 3. Place breasts in a warm serving dish and pour over the sauce. Sprinkle with cayenne pepper. Serve with rice or couscous maybe. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pheasant breast 2 - - - -
    butter 3 ounces 484.785 22.2746 15.1474 40.824
    dijon mustard 4 teaspoons - - - -
    white wine vinegar 1 tablespoon - - - -
    tarragon vinegar 1 1/2 1/2 - - - -
    double cream 2 tablespoons - - - -
    cayenne pepper 1 pinch 0.3578 0.0637 0.0135 0.0194

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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