Try this Pheasant Casserole(English) recipe, or contribute your own.
Suggest a better descriptionSet oven to 350/F or Mark 4. Prepare the vegetables and chop them roughly. Joint the pheasants, using the breasts and legs only (this saves having too many bones to cope with). Heat the beef dripping in a thick frying pan and brown the pheasant joints. Remove from the pan and place in a casserole dish. Place the vegetables in the frying pan and cook for 2 minutes, add the red wine and bring to the boil. Pour the mixture over the pheasant joints, season and cover the casserole. Cook in the oven for 1-1 1/2 hours until tender. Posted to recipelu-digest by LSHW
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Serving Size: 1 Serving (533g) | ||
Recipe Makes: 4 | ||
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Calories: 868 | ||
Calories from Fat: 397 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.1g | 59 % | |
Saturated Fat 14g | 70 % | |
Monounsaturated Fat 20.2g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 291.1mg | 90 % | |
Sodium 259.5mg | 9 % | |
Potassium 1180.3mg | 31 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 5.2g | ||
Protein 91.4g | 131 % | |
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: 868
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