Try this Pheasant and Fresh Asparagus Salad recipe, or contribute your own.
Suggest a better descriptionSprinkle pheasant and giblets with 1 teaspoon salt. Cover with water and bring to a boil. Skim as needed. Use clove to apike bay leaf onto onion, add to pheasant. Reduce heat and simmer 1 1/2 hours. After pheasant has cooked 30 minutes, add leeks, carrot and celery; continue cooking, uncovered, the remaining time. At the end of the cooking time, remove pheasant from the pan. Strain broth, then bring to a boil again. Add asparagus stem pieces and simmer in broth for 15 minutes, adding tips after 8 minutes. Remove pheasant meat from bones, cut in even pieces. Remove asparagus from broth; add to pheasant and cool. Mix vinegar with 1/2 teaspoon salt, pepper, sugar and oil. toss pheasant and asparagus with dressing. Sprinkle with chives and serve. Posted to MM-Recipes Digest by wayne
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Serving Size: 1 Serving (251g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 818 | ||
Calories from Fat: 648 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72g | 96 % | |
Saturated Fat 9.1g | 46 % | |
Monounsaturated Fat 40.2g | ||
Polyunsanturated Fat 18.4g | ||
Cholesterol 120.8mg | 37 % | |
Sodium 70.5mg | 2 % | |
Potassium 473.5mg | 12 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 2.4g | ||
Protein 39.1g | 56 % | |
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: 818
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