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Pheasant Casserole In Red Wine Recipe
|Onions||2 , finely chopped|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Carrot||1 , peeled and diced|
|Celery stick||2 , washed and sliced|
|Freshly ground black pepper||To Taste|
|Red wine||1⁄4 Pint|
|Beurre manie||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Ounce (With 1/2 Oz Flour)|
Serving size: Complete recipe
Calories 2938 Calories from Fat 1831
% Daily Value*
Total Fat 206 g317.3%
Saturated Fat 95.9 g479.5%
Trans Fat 0 g
Cholesterol 878.8 mg
Sodium 1955.8 mg81.5%
Total Carbohydrates 52 g17.4%
Dietary Fiber 9 g36.1%
Sugars 16.2 g
Protein 192 g383.7%
Vitamin A 313.5% Vitamin C 120.8%
Calcium 28.9% Iron 69.1%
*Based on a 2000 Calorie diet
Place vegetables in frying pan and saute gently for 5 minutes.
Turn into the casserole.
Add herbs, seasoning, wine and stock to frying pan, scrape down pan juices and pour into casserole.
Cover and cook for 1 hour until tender.
Remove pheasant to a clean casserole or dish and keep warm.
Skim fat from the sauce, remove bay leaf and reduce by half, then thicken by whisking in beurre manie.
Taste and adjust the seasoning.
Pour over the pheasant.