Braised Pheasant Legs with Root Vegetables
Braised Pheasant Legs with Root Vegetables is a rustic, slow-cooked dish featuring tender pheasant legs simmered with hearty root vegetables like carrots, parsnips, and potatoes. It is a classic European country dish, particularly popular in regions like the British Isles and Central Europe, where game birds and root crops are staples. The slow braising method transforms the lean game meat into a succulent, flavorful meal.
🍽️ Nutrition at a glance
This dish is a high-protein, moderate-fat meal, with the pheasant providing lean protein and the cooking method and vegetables adding healthy fats and fiber. A typical serving offers a good balance of nutrients and provides approximately 450-550 calories.
Nutrition breakdown
| Calories | 490 kcal |
| Protein | 42 g |
| Carbs | 28 g |
| Fat | 22 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 650 mg |
| Potassium | 820 mg |
| Vitamin A | 680 µg RAE |
| Vitamin B6 | 0.8 mg |
| Niacin (B3) | 10 mg |
| Iron | 3.5 mg |
| Zinc | 4.2 mg |
| Phosphorus | 380 mg |
| Selenium | 32 µg |
Per 1 serving (350 g) · estimated, varies by recipe
💡 What's interesting
Pheasant is a traditional game meat, often leaner than chicken, making this a nutrient-dense protein source. The use of root vegetables reflects a historical, seasonal cooking style, utilizing hearty, storable crops that develop deep sweetness when braised.
