Robert Taylors Roast Pheasant
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INSTRUCTIONS
Clean the pheasant. Truss the bird to keep wings and legs close to the body. Wipe with a damp cloth. Place slices of fat salt pork or bacon under the breast skin. Salt and pepper. Place an apple in the body cavity. Rub with butter. Cover and roast in 350~ oven, basting frequently. Change the position of the bird at 15 minute intervals until roasted to desired degree. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
NOTES
Nutrition
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| Serving Size: 1 Serving (1096g) | ||
| Recipe Makes: 1 | ||
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| Calories: 2356 | ||
| Calories from Fat: 1500 (64%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 166.7g | 222 % | |
| Saturated Fat 80g | 400 % | |
| Monounsaturated Fat 58.4g | ||
| Polyunsanturated Fat 13g | ||
| Cholesterol 812mg | 250 % | |
| Sodium 1130.6mg | 39 % | |
| Potassium 2166mg | 57 % | |
| Total Carbohydrate 25.2g | 7 % | |
| Dietary Fiber 4.4g | 17 % | |
| Sugars, other 20.8g | ||
| Protein 183g | 261 % | |
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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: 2356
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