Try this Pheasant with Grapes and White Wine Sauce recipe, or contribute your own.
Suggest a better descriptionMelt butter in casserole or Dutch oven; when hot saute pheasant gently all over until golden brown. Remove bird. Add flour, stock, and wine; blend smoothly. Bring to boil; add seasoning. Return bird to casserole; cover. Cook in 350 oven 35-45 min., until pheasant is tender; turn during cooking. Peel grapes by dipping in boiling water a few seconds, then in cold water. Strip skins; if not seedless, remove seeds. Cover with a little lemon juice to prevent browning. When bird is tender, remove; carve. Place on serving dish and keep warm. Add grapes to sauce; cook couple of min. Season to taste; spoon over pheasant. Serve with mashed potatoes and peas or spinach.
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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 4 | ||
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Calories: 516 | ||
Calories from Fat: 272 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.3g | 40 % | |
Saturated Fat 12.7g | 64 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 163.1mg | 6 % | |
Potassium 593.9mg | 16 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 11.1g | ||
Protein 46.3g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 516
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