Duck Casserole
by Choclab65
Duck, goose or pheasant
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INGREDIENTS
- 2 Breast Pheasant
- 1 Whole Onion
- 2 Stocks Celery chopped
- 1/2 Cup Butter
- 1/2 Chopped Onion
- 1/4 Cup All purpose flour
- 1/2 Pound Mushrooms
- 1/2 Pound Hot sausage bulk
- 1 1/2 Cup Light cream
- 1 tablespoon Parsley
- 1 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 package Wild rice and long grain
- 1 package Slivered almonds
INSTRUCTIONS
Boil pheasant for one hours with sliced onions and celery. Cook rice according to package directions. Brown sausage and mix with cooked rice. In a deep skillet, milt butter. Sauté onions and mushrooms. Stir in flour and add light cream to make sauce. Add parsley, salt, pepper to cooked rice. Debone pheasant and add chunks of meat to other ingredients. Place in 2-quart casserole dish and sprinkle with almonds. Bake at 350 degrees for 30 minutes.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (3230g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 5944 | ||
| Calories from Fat: 5224 (88%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 580.5g | 774 % | |
| Saturated Fat 361.4g | 1807 % | |
| Monounsaturated Fat 164.8g | ||
| Polyunsanturated Fat 22.1g | ||
| Cholesterol 1907.2mg | 587 % | |
| Sodium 1680.5mg | 58 % | |
| Potassium 4046.7mg | 106 % | |
| Total Carbohydrate 134.4g | 40 % | |
| Dietary Fiber 5.3g | 21 % | |
| Sugars, other 129g | ||
| Protein 80.8g | 115 % | |
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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. |
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Calories per serving: 5944
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