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Poached Pheasant with Savoy Cabbage, Butternut Squash, and Black Truffles Recipe

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Poached Pheasant with Savoy Cabbage, Butternut Squash, and Black Truffles
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Ingredients
9
Count
Nutrition
599
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Remove any scuffed cabbage leaves. Then peel off 8 of the outermost, larger green leaves and remove the tough core with a pairing knife. Have a ready a bowl of ice water. Bring a pot of salted water to a boil and blanch the 8 cabbage leaves until tender but not falling apart, 2 to 3 minutes. Immediately shock the leaves in the ice water to stop the cooking. Dry the leaves thoroughly between paper towels and set aside.
  2. Lay one very long piece of plastic wrap on the counter. Lay 2 cabbage leaves on the plastic wrap, overlapping just a bit. Dot the cabbage with 1 teaspoon of the truffle butter. Season one breast with salt and set it on one edge of the cabbage leaves and fold the excess cabbage over the breast. If there is excess, cut with kitchen shears. Continue to wrap the pheasant breast tightly with the plastic wrap, so the plastic goes twice around; there should be extra wrap on the ends to tie off into a knot. Repeat with the remaining breasts. Seal the breasts in sous vide bags. Using an immersion circulator to keep a constant temperature, cook the breasts at 144 degrees F for 30 minutes.
  3. Melt the butter in a saucepan set over low heat. Add the squash and cook until almost tender, not allowing it to brown at all. Add the water, cover the pan, and simmer until almost no water remains. Use a hand blender to blend until smooth. Season to taste with salt.
  4. To serve, slice the breasts on the bias, three slices per breast. Spoon the butternut squash puree onto a plate. Set the breast over the puree and finish with shaved truffles and sea salt.
  5. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 598.57 Kcal (2506 kJ)
Calories from fat 173.42 Kcal
% Daily Value*
Total Fat 19.27g 30%
Cholesterol 235.31mg 78%
Sodium 184.8mg 8%
Potassium 1169.56mg 25%
Total Carbs 9.88g 3%
Sugars 1.58g 6%
Dietary Fiber 1.58g 6%
Protein 89g 178%
Vitamin C 38.5mg 64%
Vitamin A 1.2mg 40%
Iron 4.7mg 26%
Calcium 58.3mg 6%
Amount Per 100 g
Calories 121.79 Kcal (510 kJ)
Calories from fat 35.28 Kcal
% Daily Value*
Total Fat 3.92g 30%
Cholesterol 47.88mg 78%
Sodium 37.6mg 8%
Potassium 237.96mg 25%
Total Carbs 2.01g 3%
Sugars 0.32g 6%
Dietary Fiber 0.32g 6%
Protein 18.11g 178%
Vitamin C 7.8mg 64%
Vitamin A 0.2mg 40%
Iron 1mg 26%
Calcium 11.9mg 6%

* 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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Recipe Tags

Weightwatchers Points

  • 13.3
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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