Pheasant meat skewers with head cabbage mayonnaise on fennel and orange salad

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Pheasant meat skewers with head cabbage mayonnaise on fennel and orange salad2020-06-03T08:37:34+02:00
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Pheasant meat skewers with head cabbage mayonnaise on fennel and orange salad

  • CourseSecond Course
  • Preparation25'
  • Difficultymedium
  • Selvagginapheasant
  • Calories900
  • ActivityRunning M 82’ F 113’
  • Persons4

Ingredients

N 16 pheasant fillet

N 8 bamboo skewers

N 1 garlic

N 2 fresh fennels

N 2 oranges

G 200 head cabbage

G 100 egg white

G 10 lemon juice

G 20 white wine vinegar

G 300 sunflower oil

G 5 mustard

Rosemary to taste

Salt, black pepper and EVO oil to taste

Chopped parsley to taste

Preparation

  • Put the head cabbage into juice extractor and set aside the juice. Put mustard, salt, egg white and head cabbage juice into a pot. Use an immersion blender, add lemon juice and vinegar, pour sunflower oil.
  • Season pheasant breasts with salt, pepper, garlic, rosemary and EVO oil. Mince the meat into cubes and make meat skewers.
  • Sear the meat over high heat.
  • Clean the fennel and chop with a knife, then dip in cold water.
  • Peel the orange and make orange slices.
  • Drain the fennel, then season it with orange, parsley, salt and pepper.
  • Spread the head cabbage mayonnaise on a serving dish, arrange fennel and orange salad, then pheasant meat skewers. Serve hot.

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Chef

Wine CouplingAlto Adige Chardonnay DOC

Other Info

Kcal 910*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.