Try this Pheasant and Wild Rice recipe, or contribute your own.
Suggest a better descriptionMix rice, canned soup, water, mushrooms and water chestnuts in 9x13" glass casserole. Add pheasant. Sprinkle with onion soup mix. Cover lightly with foil. Bake 2 - 2 1/2 hours at 300 degrees. Andrea Leafblad, St Could MN Herbergers cookbook. Posted to MM-Recipes Digest V3 #284 Date: Tue, 15 Oct 1996 20:33:55 -0700 From: Janeen Meister
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Serving Size: 1 Serving (580g) | ||
Recipe Makes: 5 | ||
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Calories: 875 | ||
Calories from Fat: 337 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.4g | 50 % | |
Saturated Fat 10.5g | 53 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 232.1mg | 71 % | |
Sodium 1662mg | 57 % | |
Potassium 1127.2mg | 30 % | |
Total Carbohydrate 48.4g | 14 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 44.5g | ||
Protein 82.7g | 118 % | |
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: 875
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