Braised Pheasant with Root Vegetables

Braised Pheasant with Root Vegetables recipe videos

Braised Pheasant with Root Vegetables is a rustic, slow-cooked dish where tender pheasant is simmered with hearty root vegetables like carrots, parsnips, and potatoes. It is a classic example of European country cooking, particularly popular in regions like the British Isles and Central Europe, where game birds and seasonal root crops are abundant.

🍽️ Nutrition at a glance

This dish is a high-protein, moderate-fat meal with a balanced profile from the vegetables. It provides a good source of iron, B vitamins, and fiber, with a typical serving containing roughly 450-550 calories.

Nutrition breakdown

Calories	480 kcal
Protein	42 g
Carbs	25 g
Fat	22 g
Fiber	6 g
Sugar	8 g
Sodium	650 mg
Iron	3.5 mg
Potassium	820 mg
Vitamin A	450 µg
Niacin (B3)	12 mg
Phosphorus	380 mg
Zinc	3.2 mg
Vitamin B6	0.9 mg
Selenium	28 µg

Per 1 serving (approx. 300 g) · estimated, varies by recipe

💡 What's interesting

Culturally, this dish represents traditional 'farm-to-table' or hunting cuisine, utilizing locally foraged or farmed game. Nutritionally, pheasant is a lean game meat, often considered a healthier alternative to farmed poultry, while the root vegetables offer sustained energy from complex carbohydrates.