For this dish, our chef chose the brut cider from Cidrerie du Minot to pair with our braised pheasant leg, that is served on a rutabaga purée and with crunchy green beans.
Information
Ingredients
Ingredients
Pheasant, Green beans, Yellow potatoes, Rutabaga, Brut cider, White wine, Veal demi glace, Apples, White onions, Water, Maple syrup, Vegetable oil, Shallots, Milk, Butter, Cornstarch, Salt, Garlic, Cider vinegar, Organic apple powder, Black pepper, Rosemary
Contains : Milk, SulphitesMay contain: Nuts, Sesame, Eggs, Soy, Fish, Mustard, Gluten.
Nutrition Facts
Nutrition Facts
400 g by portion
920 calories
Lipides 31 g (48 %), Lipides saturés 8 g + Lipides trans 0,3 g (42 %), Cholestérol 145 mg, Glucides 81 g, Fibres 22 g (88 %), Sucres 15 g (0 %), Protéines 62 g, Sodium 980 mg (41 %), Potassium 1850 mg (53 %), Calcium 225 mg (20 %), Fer 9 mg (64 %).
Preparation
Preparation
Microwave (preferred method)
Remove packaging, place meal in microwave oven (with the film) and heat for two minutes.
Oven
Preheat oven to 350°F (180°C), remove the meal's packaging. Place the container in the oven (with the film) and bake for 15 to 20 minutes.