Hunters Pheasant

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2 hours Prep: 30 minutes Cook: 1 hours

248 calories per serving view nutrition facts

# of servings this recipe makes

4 servings suggest servings

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Ingredients

1	each	pheasant	in pieces
2	tablespoons	sunflower oil
1	each	onion	chop fine
1	large	carrot	chop fine
2	each	celery stalks	chop fine
8	ounces	chicken broth
1	tablespoon	arrowroot flour
4	tablespoon	red currant jelly

Directions

Preheat oven,350F.

In ovenproof pan fry pieces of pheasant til lightly golden.

Add onion, carrot and celery and fry a couple of min.

Cover with stock and season generously, add bouquet garni, and bake oven about 1hr 20min.

Remove pheasant and keep warm. Add arrowroot, mixed w/little water, jelly and bring to boil, stir til thickens.

Return pheasant to sauce and; serve w/mashed potato and red cabbage.

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Nutrition Facts

Serving Size 154g

Amount per Serving

Calories 248 42% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 33mg	11%
Sodium 137mg	6%
Total Carbohydrate 23.0g	8%
Dietary Fiber 2.0g	6%
Sugars 13.0g
Protein 14.0g	27%

Vitamin A	64%		Vitamin C	11%
Calcium	3%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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