Try this Roast Pheasant with Rice recipe, or contribute your own.
Suggest a better descriptionRub cavity of pheasants with 1 tb. salt. Brown rice in a dry frying pan. Remove rice to a saucepan; add water and 1 tsp. salt and cook until tender. Melt butter in frying pan. Add celery, onion and mushrooms and cook until slightly wilted. Add to cooked rice; add herbs. Stuff birds lightly; sew together and truss. Make sauce by combining 1 tb. butter, currant jelly, lemon juice, cayenne, 1/2 cup water, cloves and salt. Simmer for a few minutes; strain and add wine. Add meat drippings, if desired. Brush birds with butter; place strips of bacon across breasts. Roast in a covered pan at 350 F. for about 2 hours, or until tender, basting frequently with sauce.
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Serving Size: 1 Serving (682g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1556 | ||
Calories from Fat: 891 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 98.9g | 132 % | |
Saturated Fat 50g | 250 % | |
Monounsaturated Fat 32.3g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 209.6mg | 65 % | |
Sodium 1188.9mg | 41 % | |
Potassium 911.6mg | 24 % | |
Total Carbohydrate 132.2g | 39 % | |
Dietary Fiber 9.6g | 38 % | |
Sugars, other 122.6g | ||
Protein 23.3g | 33 % | |
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: 1556
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