Try this Pheasant with Cheese And Apricot Stuffing recipe, or contribute your own.
Suggest a better description1. Mix together the soft cheese, apricots, nuts, herbs and seasoning and use to stuff the pheasant cavaties. 2. Place in a roasting tin and lay the bacon rashers across the pheasant breast, securing with cocktail sticks. 3. Roast in a preheated oven 190 ?C, 375 F, Gas Mark 5 for 20 minutes per 454g (1lb) plus 20 minutes extra. 4. Allow to stand for 10 minutes before serving. 5. Place on a serving plate garnished with the pine nuts and watercress. NOTES : This dish makes a special roast for any occasion.
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Serving Size: 1 Serving (241g) | ||
Recipe Makes: 4 servings | ||
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Calories: 362 | ||
Calories from Fat: 167 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 142mg | 44 % | |
Sodium 80mg | 3 % | |
Potassium 487.3mg | 13 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 45.4g | 65 % | |
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: 362
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