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.
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, RosemaryContains : Milk, Sulphites
May contain: Nuts, Sesame, Eggs, Soy, Fish, Mustard, Gluten.
400 g by portion
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 %).
Remove packaging, place meal in microwave oven (with the film) and heat for two minutes.
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.