British · Keto
Roast Pheasant
We made the traditional British flavors keto-compatible. A wonderful recipe featuring pheasant and almond flour sauce.
Hard
- Prep
- 14 min
- Cook
- 45 min
- Total
- 59 min
- Serves
- 3
1g Net carbs
25g Protein
38g Fat
454 Calories
Per serving
Ingredients
- 50 g pheasant
- 30 g almond flour sauce
- 1 small onion
- 100 ml heavy cream
- 1 tsp nutmeg
- 100 g bacon
Method
- Preheat the oven to 200°C (400°F) and allow it to reach full temperature before proceeding.
- Wrap the pheasant evenly with the bacon rashers, securing them tightly to baste the bird as it roasts and keep the meat moist.
- Place the bacon-wrapped pheasant in a roasting tin and roast in the preheated oven for 45 minutes until the bacon is crisp and the juices run clear.
- While the pheasant rests, warm the heavy cream in a small saucepan over medium heat, then whisk in the almond flour sauce and nutmeg until the mixture is smooth and thickened.
- Simmer the sauce gently for 3 to 4 minutes, stirring continuously, until it reaches a coating consistency.
- Carve the rested pheasant and serve the portions on warmed plates with the nutmeg-spiced almond flour cream sauce spooned generously over the top.
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