Try this Roast Pheasant recipe, or contribute your own.
Suggest a better descriptionPreheat oven to moderate (350 degrees) Sprinkle the pheasant inside & out with salt & pepper. Place the bay leaf, garlic, celery leaves & lemon in the cavity. Tie the legs together with string & turn the wings under. Cover the breast with bacon & a piece of cheesecloth soaked in melted butter. Place the pheasant, breast up, on a rack in a baking pan & roast until tender, about thirty minutes per pound, basting frequently with melted butter. Remove the cheesecloth & string. If desired, serve the pheasant on a bed of rice accompanied by Madeira sauce. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 643 | ||
Calories from Fat: 561 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.4g | 83 % | |
Saturated Fat 24.1g | 121 % | |
Monounsaturated Fat 25.5g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 106.7mg | 33 % | |
Sodium 1173.7mg | 40 % | |
Potassium 408.2mg | 11 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 8.4g | ||
Protein 14.6g | 21 % | |
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: 643
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