Braised Pheasant with Red Wine
Braised Pheasant with Red Wine is a classic European game dish, particularly popular in French and British cuisine. It involves slow-cooking pheasant in a rich sauce of red wine, aromatic vegetables like onions and carrots, and herbs such as thyme and bay leaf, resulting in tender, flavorful meat.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates. It provides a good source of iron, zinc, and B vitamins, with a rough calorie estimate of around 400-500 kcal per serving.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 8 g |
| Fat | 30 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 600 mg |
| Iron | 3 mg |
| Zinc | 4 mg |
| Vitamin B6 | 0.5 mg |
| Niacin (B3) | 8 mg |
| Potassium | 400 mg |
| Phosphorus | 250 mg |
| Selenium | 20 mcg |
| Vitamin B12 | 1.2 mcg |
Per 1 serving (about 250 g of meat with sauce) · estimated, varies by recipe
💡 What's interesting
Pheasant is a lean game bird that absorbs the deep flavors of red wine during braising, making it a culturally cherished dish for autumn and winter feasts. Nutritionally, it offers a unique blend of high-quality protein and antioxidants from the wine.
