SERVES: 8
PREP TIME: 20 min
COOK TIME: 30 min
READY TIME: 50 min
CALORIES: 180 Kcal
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INGREDIENTS
- 2 medium pheasants
- 175 ml (6 fl oz) orange juice
- 1 garlic clove, peeled and crushed
- 1 tablespoon chopped chives
- 2 teaspoons green peppercorns
- 150 ml (¼ pint) dry white wine
- 8 canned artichoke hearts
- Salt
TO GARNISH:
- Heart-shaped croutons
- Peeled orange segments
INSTRUCTIONS
1 Using a very sharp knife, remove the breasts and drumsticks from each bird. Skin the birds, trimming any visible fat.
2 Put the pheasants into a dish with the orange juice, garlic, chives and salt. Cover and chill for 4 hours.
3 Transfer the pheasants and marinade to a frying pan. Add the peppercorns and the white wine and simmer for 15—20 minutes.
4 Add the artichoke hearts and simmer for a further 6—8 minutes, until the pheasants are just tender.
5 Remove the pheasants and artichoke hearts from the pan and keep warm.
6 Reduce the cooking juices slightly over a brisk heat; spoon over the pheasants and garnish with the croutons and orange segments.
NUTRITION FACTS
Calories: 180 Kcal
Protein: 20 g
Fat: 5 g
Carbs: 10 g