Directions:
- Sprinkle pheasant and giblets with 1 teaspoon salt.
- Cover with water and bring to a boil.
- Skim as needed.
- Use clove to apike bay leaf onto onion, add to pheasant.
- Reduce heat and simmer 1 1/2 hours.
- After pheasant has cooked 30 minutes, add leeks, carrot and celery; continue cooking, uncovered, the remaining time.
- At the end of the cooking time, remove pheasant from the pan.
- Strain broth, then bring to a boil again.
- Add asparagus stem pieces and simmer in broth for 15 minutes, adding tips after 8 minutes.
- Remove pheasant meat from bones, cut in even pieces.
- Remove asparagus from broth; add to pheasant and cool.
- Mix vinegar with 1/2 teaspoon salt, pepper, sugar and oil.
- Toss pheasant and asparagus with dressing.
- Sprinkle with chives and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 524.67 Kcal (2197 kJ) | ||
| Calories from fat | 218 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.22g | 37% | |
|---|---|---|---|
| Cholesterol | 168.36mg | 56% | |
| Sodium | 997.3mg | 42% | |
| Potassium | 1141.4mg | 24% | |
| Total Carbs | 12.87g | 4% | |
| Sugars | 5.9g | 24% | |
| Dietary Fiber | 4.71g | 19% | |
| Protein | 65.18g | 130% | |
| Vitamin C | 30.3mg | 51% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 5.9mg | 33% | |
| Calcium | 98.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 103.92 Kcal (435 kJ) | ||
| Calories from fat | 43.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.8g | 37% | |
|---|---|---|---|
| Cholesterol | 33.35mg | 56% | |
| Sodium | 197.53mg | 42% | |
| Potassium | 226.07mg | 24% | |
| Total Carbs | 2.55g | 4% | |
| Sugars | 1.17g | 24% | |
| Dietary Fiber | 0.93g | 19% | |
| Protein | 12.91g | 130% | |
| Vitamin C | 6mg | 51% | |
| Iron | 1.2mg | 33% | |
| Calcium | 19.6mg | 10% | |
* 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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