Directions:
- Skin, wash, and quarter your pheasant or grouse.
- Preheat the oven to 350°F.
- Mix the flour and salt in a brown paper bag. Shake the meat pieces in the bag 2 at a time until coated.
- Melt 2 tablespoons butter in a skillet. Sauté the celery and onion until tender. Place them in a shallow baking pan.
- Melt the remaining 2 tablespoons butter in the skillet. Add the floured meat pieces and brown.
- Remove the browned meat to the baking pan. Add the boiling water and cover with wax paper.
- Bake for 1 hour or until the meat is tender.
- Serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.61 Kcal (1233 kJ) | ||
| Calories from fat | 131.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.58g | 22% | |
|---|---|---|---|
| Cholesterol | 92.07mg | 31% | |
| Sodium | 1486.02mg | 62% | |
| Potassium | 332.34mg | 7% | |
| Total Carbs | 13.15g | 4% | |
| Sugars | 0.35g | 1% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 27.86g | 56% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.9mg | 10% | |
| Calcium | 59.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 171.81 Kcal (719 kJ) | ||
| Calories from fat | 76.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.5g | 22% | |
|---|---|---|---|
| Cholesterol | 53.69mg | 31% | |
| Sodium | 866.61mg | 62% | |
| Potassium | 193.81mg | 7% | |
| Total Carbs | 7.67g | 4% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 0.93g | 6% | |
| Protein | 16.25g | 56% | |
| Vitamin C | 4.1mg | 12% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 10% | |
| Calcium | 34.5mg | 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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