Directions:
- Place carrot, onion, celery, parsley, and bay leaf into a large (4-quart) slow cooker. Add cubed pheasant meat, then stir together cream of mushroom soup, water, thyme, and 1/4 teaspoon pepper; pour over pheasant. Cover and cook on Low for 8 to 9 hours, or on High for 4 to 4 1/2 hours.
- Stir frozen peas into pheasant and season to taste with salt, pepper, and paprika. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve creamy pheasant on a bed of noodles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.38 Kcal (1178 kJ) | ||
| Calories from fat | 60.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.74g | 10% | |
|---|---|---|---|
| Cholesterol | 103.76mg | 35% | |
| Sodium | 192.08mg | 8% | |
| Potassium | 696.34mg | 15% | |
| Total Carbs | 15.8g | 5% | |
| Sugars | 5.3g | 21% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 39.22g | 78% | |
| Vitamin C | 20.7mg | 35% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 2.5mg | 14% | |
| Calcium | 64.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 91.21 Kcal (382 kJ) | ||
| Calories from fat | 19.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.18g | 10% | |
|---|---|---|---|
| Cholesterol | 33.63mg | 35% | |
| Sodium | 62.26mg | 8% | |
| Potassium | 225.72mg | 15% | |
| Total Carbs | 5.12g | 5% | |
| Sugars | 1.72g | 21% | |
| Dietary Fiber | 1.26g | 16% | |
| Protein | 12.71g | 78% | |
| Vitamin C | 6.7mg | 35% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.8mg | 14% | |
| Calcium | 21mg | 6% | |
* 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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