Pheasant with Herbs

Name: Pheasant with Herbs
Yield: 4
Ingredients: 1 cup dry white wine (240 ml); 1 large onion (150 g), chopped into pieces; 1 tablespoon prepared mustard; 1 tablespoon salt; 1/2 cup fresh mint leaves (30 g) or 1/4 cup dried mint (10 g); 1/4 cup finely chopped green shallot (20 g); 1/2 cup olive oil (120 ml); 4 pheasant thighs (1.8 kg); 1 can of corn in brine (400 g), drained

1
1 cup dry white wine (240 ml)
2
1 large onion (150 g), chopped into pieces
3
1 tablespoon prepared mustard
4
1 tablespoon salt
5
1/2 cup fresh mint leaves (30 g) or 1/4 cup dried mint (10 g)
6
1/4 cup finely chopped green shallot (20 g)
7
1/2 cup olive oil (120 ml)
8
4 pheasant thighs (1.8 kg)
9
1 can of corn in brine (400 g), drained

Ingredients

1
1 cup dry white wine (240 ml)
2
1 large onion (150 g), chopped into pieces
3
1 tablespoon prepared mustard
4
1 tablespoon salt
5
1/2 cup fresh mint leaves (30 g) or 1/4 cup dried mint (10 g)
6
1/4 cup finely chopped green shallot (20 g)
7
1/2 cup olive oil (120 ml)
8
4 pheasant thighs (1.8 kg)
9
1 can of corn in brine (400 g), drained

Directions

1
Preheat the oven to 200°C (hot)
2
In a blender, combine all ingredients except the pheasant thighs and corn, and blend until smooth
3
Place the pheasant thighs in a medium-sized baking dish and spoon the mixture over them
4
Cover with aluminum foil
5
Roast the pheasant thighs in the preheated oven until they are tender (about 1 hour and 30 minutes)
6
Remove the foil and continue roasting until golden brown (about 35 minutes)
7
Transfer to a serving dish and reserve
8
Heat the corn in a saucepan over medium heat, scraping the bottom with a wooden spoon (approximately 1 minute)
9
Transfer the corn to the serving dish with the reserved pheasant thighs and serve
10
964 calories per serving