Directions:
- In a large resealable plastic bag, combine flour and brown sugar; add pheasant pieces, one at time, and shake to coat. In a large skillet over medium heat, brown pheasant on both sides in butter. Transfer to a greased 13-in. x 9-in. baking dish.
- Combine soup, water and broth until blended; pour over pheasant. Bake, uncovered, at 350° for 40 minutes. Sprinkle with onions. Bake 5-10 minutes longer or until juices run clear. Serve with potatoes or rice. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 718.25 Kcal (3007 kJ) | ||
| Calories from fat | 176.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.64g | 30% | |
|---|---|---|---|
| Cholesterol | 230.94mg | 77% | |
| Sodium | 306.94mg | 13% | |
| Potassium | 925.15mg | 20% | |
| Total Carbs | 51.74g | 17% | |
| Sugars | 17.83g | 71% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 81.16g | 162% | |
| Vitamin C | 22.5mg | 38% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.5mg | 20% | |
| Calcium | 70.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 140.36 Kcal (588 kJ) | ||
| Calories from fat | 34.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 30% | |
|---|---|---|---|
| Cholesterol | 45.13mg | 77% | |
| Sodium | 59.98mg | 13% | |
| Potassium | 180.79mg | 20% | |
| Total Carbs | 10.11g | 17% | |
| Sugars | 3.48g | 71% | |
| Dietary Fiber | 0.03g | 1% | |
| Protein | 15.86g | 162% | |
| Vitamin C | 4.4mg | 38% | |
| Iron | 0.7mg | 20% | |
| Calcium | 13.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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