Search
by Ingredient

Hunters Pheasant

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by dancingqueen

YIELD

4 servings

PREP

30 min

COOK

1 hrs

READY

2 hrs

Ingredients

1 1
EACH EACH PHEASANT
in pieces *
2 3E+1
TABLESPOONS ML SUNFLOWER OIL
1 1
EACH EACH ONIONS
chop fine
1 1
LARGE LARGE CARROTS
chop fine
2 2
EACH EACH CELERY STALKS
chop fine
8 231.2
OUNCES ML/G CHICKEN BROTH
1 15
TABLESPOON ML ARROWROOT FLOUR
4 6E+1
TABLESPOON ML 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 248 42% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 137mg 6%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 6%
Sugars g
Protein 27g
Vitamin A 64% Vitamin C 11%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

Email this recipe