Pheasant Casserole Recipe

Summary

Preparation Time10 MinCooking Time1 Hr 30 Min
Ready In1 Hr 40 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Pheasant1
 Bacon slices2
 Butter/Margarine1⁄2 Cup (8 tbs)
 Shallots3 , peeled and chopped
 Canned button mushrooms6 Ounce (1 Small Can)
 Chicken broth10 Ounce
 Lemon juice2 Tablespoon
For stuffing
 Chopped cooked ham1⁄2 Cup (8 tbs)
 Cooked rice6 Tablespoon
 Sherry3 Tablespoon
 Salt To Taste
 Pepper To Taste
 Marjoram1 Pinch
 Powdered thyme1 Pinch
 Egg1

Nutrition Facts

Serving size

Calories 672 Calories from Fat 392

% Daily Value*

Total Fat 44 g67.9%

Saturated Fat 20.8 g103.8%

Trans Fat 0 g

Cholesterol 261.3 mg

Sodium 618.2 mg25.8%

Total Carbohydrates 14 g4.6%

Dietary Fiber 0.66 g2.6%

Sugars 1.3 g

Protein 53 g105.1%

Vitamin A 27.2% Vitamin C 27.7%

Calcium 5.3% Iron 20.3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat the oven to temperature of 325 degrees.
2) Mix toghter all the ingredients for stuffing and bind then together with a beaten egg. Stuff the pheasant, truss and over the breast, wrap the bacon slices.

MAKING
3) In a skillet, heat the butter and brown the pheasant properly all over. Put it in a casserole.
4) In the butter which has been left behind in the skillet, saute the shallots and the mushrooms which have been drained. Add the vegetables to the casserole, dampen with a little broth, cover and cook for nearly 90 minutes.

SERVING
5) Adjust the seasoning just before serving and sprinkle lemon juice all over. Serve hot.
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