Directions:
- Cut pheasant into quarters.
- Dredge pieces in flour.
- Melt butter in oven-safe skillet over medium-high heat.
- Add pheasant, and cook until browned on both sides, turning once.
- Add onion and next 7 ingredients.
- Put oven-safe skillet in oven.
- Bake, covered, at 350°F for 1 1/2 hours or until tender.
- Remove pheasant from skillet, and keep warm.
- Cook pan drippings in skillet over medium-high heat until reduced to 2 cups.
- Serve with pheasant and rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 856.22 Kcal (3585 kJ) | ||
| Calories from fat | 442.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.21g | 76% | |
|---|---|---|---|
| Cholesterol | 225.51mg | 75% | |
| Sodium | 770.07mg | 32% | |
| Potassium | 742.35mg | 16% | |
| Total Carbs | 41.2g | 14% | |
| Sugars | 2.99g | 12% | |
| Dietary Fiber | 3.76g | 15% | |
| Protein | 44.18g | 88% | |
| Vitamin C | 18.2mg | 30% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 2.7mg | 15% | |
| Calcium | 84.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 172.51 Kcal (722 kJ) | ||
| Calories from fat | 89.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.91g | 76% | |
|---|---|---|---|
| Cholesterol | 45.44mg | 75% | |
| Sodium | 155.15mg | 32% | |
| Potassium | 149.57mg | 16% | |
| Total Carbs | 8.3g | 14% | |
| Sugars | 0.6g | 12% | |
| Dietary Fiber | 0.76g | 15% | |
| Protein | 8.9g | 88% | |
| Vitamin C | 3.7mg | 30% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.6mg | 15% | |
| Calcium | 17.1mg | 8% | |
* 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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