Simmer pheasant in salted water until tender; remove bones. Cut meat into small pieces, set aside. Beat eggs, add broth and soup. Add onion, pepper, salt, celery, cheese and crackers. Add pheasant meat (can also use Chicken meat) and place in 9x13 inch baking dish/pan. Bake at 350 F. 1 hour. Makes 9-10 servings Posted to EAT-L Digest by Bill Spalding
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|Serving Size: 1 Serving (2093g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 696 (56%)|
|Amt Per Serving||% DV|
|Total Fat 77.3g||103 %|
|Saturated Fat 24g||120 %|
|Monounsaturated Fat 29.5g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 3172.5mg||976 %|
|Sodium 4141.5mg||143 %|
|Potassium 1742.2mg||46 %|
|Total Carbohydrate 41.2g||12 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 34g|
|Protein 101.3g||145 %|
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Calories per serving: 1252
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