Try this Pheasant Curry recipe, or contribute your own.
Suggest a better descriptionFrom: joell@jolt.mpx.com.au (Joell Abbott) Date: 9 Sep 1995 20:53:10 -0600 Pound together the coriander, cumin, sesame seeds, turmeric, chili peppers, ginger and salt. Rub mixture into pheasant pieces. Melt the butter in a casserole dish and brown onions in it. Add the pheasant and any left over spices and brown. Stir in the water; cover and cook over low heat forty five minutes or until tender. Cover for ten minutes. Keywords: Pheasants Forever, Sesame, SJK From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Internet posting 8/95 by joell@mpx.com.au REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (60g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 105 | ||
Calories from Fat: 87 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 45.8mg | 2 % | |
Potassium 123.4mg | 3 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 2.3g | ||
Protein 2g | 3 % | |
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: 105
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