Herb-Crusted Pheasant

Herb-Crusted Pheasant is a flavorful and rustic dish that showcases the rich taste of pheasant enhanced by a fragrant herb crust. This Paleo-friendly meal is perfect for a cozy dinner, offering both elegance and simplicity.

Ingredients

• Pheasant breast - 2 pieces (about 200g each)
• Almond flour - 1/2 cup (60g)
• Fresh rosemary - 1 tablespoon, finely chopped
• Fresh thyme - 1 tablespoon, finely chopped
• Garlic powder - 1 teaspoon
• Sea salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a mixing bowl, combine almond flour, chopped rosemary, chopped thyme, garlic powder, sea salt, and black pepper.
3. Drizzle olive oil and lemon juice into the bowl, mixing until the dry ingredients are well coated and a crumbly mixture forms.
4. Pat the pheasant breasts dry with a paper towel, then season both sides with a pinch of salt and black pepper.
5. Press the herb mixture firmly onto the top side of each pheasant breast to form a crust.
6. Place the pheasant breasts crust-side up on a baking sheet lined with parchment paper.
7. Bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 74°C (165°F) and the crust is golden brown.
8. Remove from the oven and let rest for 5 minutes before slicing and serving.

Nutrition

• Calories: 350
• Protein: 45 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 320 mg
• Cholesterol: 120 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in herbs that provide antioxidants and anti-inflammatory properties.

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