Pheasant Normandy
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INGREDIENTS
- 2 Pheasants
- 2 c Dry shery
INSTRUCTIONS
Thoroughly clean and dry pheasants. Season with salt, pepper, and lemon pepper. Place in roaster and add sherry. Cover and bake in 350 deg. oven for 1 hour. Baste frequently. Add more sherry, if needed. Remove lid and fill each bird with sour cream. Return to oven. Bake at 400 degrees for 30 minutes or until browned. Serve with wild rice and mushrooms. Serve 4 to 5.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (400g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 724 | ||
| Calories from Fat: 334 (46%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 37.2g | 50 % | |
| Saturated Fat 10.8g | 54 % | |
| Monounsaturated Fat 17.3g | ||
| Polyunsanturated Fat 4.7g | ||
| Cholesterol 284mg | 87 % | |
| Sodium 160mg | 6 % | |
| Potassium 972mg | 26 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 90.8g | 130 % | |
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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. |
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Calories per serving: 724
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