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Stuffed mustard-scented pheasant https://www.metro.ca/userfiles/image/recipes/Faisan-farci-moutarde-4815.jpg PT10M PT1H30M PT1H40M
In a bowl, mix the first five ingredients and add 30 mL (2 Tbsp.) of the Dijon mustard.Preheat the oven to 190°C (375°F).Stuff the pheasant with the bread and meat mixture.In a medium-size roasting pan, place the stuffed pheasant. Baste the pheasant with the remaining Dijon mustard.Pour just enough water into the pan to cover the bottom.Set in the oven and cook for about 1 1/2 hours, or until the bird is fully cooked. Baste frequently with the cooking juices.
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1 bread, diced 3 1/2 oz (100 g) ground chicken or turkey meat 1/2 cup (125 mL) diced Tomato, undrained 1 shallot, chopped 2 garlic cloves, chopped 3 Tbsp. (45 mL) old-fashioned Dijon mustard 2 1/2 lbs (1 kg) whole pheasant
Stuffed mustard-scented pheasant

Stuffed mustard-scented pheasant

Rate this recipe
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  • Lactose-free
4
portions
0:10
Preparation
1:30
COOKING
1:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    bread, diced
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    SAVE $1.30
    BECEL SOFT MARGARINE

    BECEL SOFT MARGARINE

    $1.99 ea.

    427 - 454 g NATURE VALLEY BARS OR BETTY CROCKER FRUIT SNACKS SELECTED SIZES SELECTED VARIETIES


    SAVE $1.30
    GENERAL MILLS CEREAL OR LIBERTÉ GREEK YOGOURT

    GENERAL MILLS CEREAL OR LIBERTÉ GREEK YOGOURT

    $2.99 ea.

    SELECTED SIZES, SELECTED VARIETIES


  • 3 1/2 oz
    (100 g)
    ground chicken or turkey meat
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    Flyer Deal  (1)
    YORKSHIRE VALLEY FARMS FRESH ORGANIC CHICKEN LEG QUARTERS

    YORKSHIRE VALLEY FARMS FRESH ORGANIC CHICKEN LEG QUARTERS

    $3.99 /lb

    8.80/kg


  • 1/2 cup
    (125 mL)
    diced Tomato, undrained
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    BROCCOLI

    BROCCOLI

    2 for $3.00

    PRODUCT OF U.S.A. GRAPE TOMATOES 283 g PRODUCT OF ONTARIO OR MEXICO BELLE GROVE WHOLE WHITE OR VITAMIN D CRIMINI MUSHROOMS 227 g, PRODUCT OF ONTARIO


  • 1
    shallot, chopped
  • 2
    garlic cloves, chopped
  • 3 Tbsp.
    (45 mL)
    old-fashioned Dijon mustard
  • 2 1/2 lbs
    (1 kg)
    whole pheasant
Imprimer ma sélection

Preparation

In a bowl, mix the first five ingredients and add 30 mL (2 Tbsp.) of the Dijon mustard.

Preheat the oven to 190°C (375°F).

Stuff the pheasant with the bread and meat mixture.

In a medium-size roasting pan, place the stuffed pheasant. Baste the pheasant with the remaining Dijon mustard.

Pour just enough water into the pan to cover the bottom.

Set in the oven and cook for about 1 1/2 hours, or until the bird is fully cooked. Baste frequently with the cooking juices.

Source : Metro

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Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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