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Braised Pheasant

By July 27, 2010March 8th, 2023Dairy Free, Main Dish, Nut Free, Pork, Poultry

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I am a huge fan of the television show Top Chef. In one episode they had Martha Stewart on and the “quickfire” challenge was to make a holiday meal but the trick was it had to be entirely in one pot. The contestants could cook something and empty the contents and re-use the pot, but it had to all be cooked in one vessel.

I almost accomplished this until I added the poached eggs!

ice cream

Served with my Healthified grain-free bread. 

Braised Pheasant with Mortadella and Poached Eggs

Maria Emmerich
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dairy Free, Main Course, Nut Free, Pork, Poultry
Cuisine American
Servings 4
Calories 416


  • 12 ounces Pheasant about 12 oz split into 4 serving pieces (or other poultry
  • 2 ounces pancetta diced medium (or bacon)
  • 1 bulb fennel sliced thin
  • 4 ounces Mortadella diced large
  • 1 cup chicken broth
  • 1 cup tomato sauce
  • 1 bunch kale or mustard greens, stems removed
  • 4 large eggs poached soft
  • Redmond Real salt to taste
  • Fresh Ground Black Pepper to taste


  • Heat a large pan to medium heat, add pancetta and render until pancetta is crispy.
  • Remove pancetta pieces leaving rendered fat in the pan.
  • Season the pheasant pieces with salt and pepper to taste, brown on each side in the pan until skin is crispy, about 4-5 minutes per side, remove from pan and set aside.
  • Add fennel and sauté until lightly caramelized.
  • Add the mortadella, chicken stock, and tomato sauce.
  • Add the pheasant and pancetta to pot.
  • Turn on low heat, cover and simmer for 20-25 minutes or until pheasant is cooked through and tender.
  • While the pheasant is cooking, poach eggs by preparing a small pot with water adding a tablespoon of coconut vinegar per quart of water. Bring the water to a simmer, add egg and poach until cooked to a soft stage, reserve cooked egg.
  • Add the kale or mustard greens to the Dutch oven with the pheasant.
  • Replace the cover and cook an additional 10 minutes or until greens are tender.
  • Place the greens into a large serving bowl, arrange the mortadella and fennel pieces around the greens and pour broth into the serving bowl. Top the greens with the pheasant pieces and top the pheasant with the poached eggs.


Calories: 416 | Fat: 24.6g | Protein: 37.7g | Carbohydrates: 10.6g | Fiber: 2.3g | P:E Ratio: 1.1


Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".

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