Directions:
- Remove all skin and any visible fat before cooking.
- Bring the broth to a boil in a 4 1/2 to 5 quart Dutch oven. Add pheasant, onion, celery, salt, garlic powder and pepper. Cover and cook over medium-low heat for 60 minutes or until pheasant is tender.
- Remove pheasant with slotted spoon. Let cool.
- Add potatoes, carrots, corn, tomato sauce, salsa, undrained chilies, and cilantro to Dutch oven. Cover and cook for 20 minutes until the vegetables are almost tender.
- Cut pheasant from the bones and add to the stew.
- This can be thickened and dumplings put on top for a main dish.
- I use the legs and the thighs of the Pheasant.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.35 Kcal (743 kJ) | ||
| Calories from fat | 30.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.41g | 5% | |
|---|---|---|---|
| Cholesterol | 56.12mg | 19% | |
| Sodium | 693.87mg | 29% | |
| Potassium | 517.26mg | 11% | |
| Total Carbs | 14.64g | 5% | |
| Sugars | 6.37g | 25% | |
| Dietary Fiber | 2.66g | 11% | |
| Protein | 21.86g | 44% | |
| Vitamin C | 30.4mg | 51% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.2mg | 7% | |
| Calcium | 42.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 78.05 Kcal (327 kJ) | ||
| Calories from fat | 13.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.5g | 5% | |
|---|---|---|---|
| Cholesterol | 24.7mg | 19% | |
| Sodium | 305.39mg | 29% | |
| Potassium | 227.66mg | 11% | |
| Total Carbs | 6.44g | 5% | |
| Sugars | 2.8g | 25% | |
| Dietary Fiber | 1.17g | 11% | |
| Protein | 9.62g | 44% | |
| Vitamin C | 13.4mg | 51% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 0.5mg | 7% | |
| Calcium | 18.6mg | 4% | |
* 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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