Debone pheasant and reserve bones. Chop bones. To a sauce pan add bacon and cook until brown. Add carrots, onion, celery, garlic and cook mixture. Add flour. Stir until brown. Add bones and enough chicken stock to cover mixture. Cover, cook for 1 1/2 hours. Strain and reserve. Soup: In a pot, add bacon and oil and cook until brown. Add all vegetables and brown. Add cilantro, meat and stock and simmer until vegetables are cooked. Season with spices. Yield: 4 servings Recipe by: CHEF DU JOUR SHOW #DJ9219 - DON YAMAUCHI
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|Serving Size: 1 Serving (4259g)|
|Recipe Makes: 1|
|Calories from Fat: 2181 (52%)|
|Amt Per Serving||% DV|
|Total Fat 242.3g||323 %|
|Saturated Fat 74.4g||372 %|
|Monounsaturated Fat 112g|
|Polyunsanturated Fat 29.1g|
|Cholesterol 796.5mg||245 %|
|Sodium 3362.1mg||116 %|
|Potassium 4837.7mg||127 %|
|Total Carbohydrate 230.3g||68 %|
|Dietary Fiber 20g||80 %|
|Sugars, other 210.3g|
|Protein 252.7g||361 %|
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Calories per serving: 4157
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