Pheasant And Gravy Recipe


Main IngredientInterest Group


 Pheasants6 Pound, cut into serving pieces (2 Birds 3 Pound Each)
 Olive oil2 1⁄2 Tablespoon, mixed with bacon drippings
 Bacon drippings2 1⁄2 Tablespoon, mixed with olive oil
 Onion1 Large, chopped
 Minced garlic2 Teaspoon
 Mushrooms1 Can (10 oz), sliced
 Mushroom soup1 Can (10 oz)
 Parsley8 Ounce (1 Bunch)
 Canned bouillon42 Ounce (Four 10.5 Ounce Can)
 Bay leaf1
 Flour1⁄2 Cup (8 tbs)
 Water1⁄2 Cup (8 tbs)
 Currant jelly8 Ounce (1 Jar)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 875 Calories from Fat 394

% Daily Value*

Total Fat 44 g67.4%

Saturated Fat 12.7 g63.3%

Trans Fat 0 g

Cholesterol 246.3 mg

Sodium 944.6 mg39.4%

Total Carbohydrates 33 g10.8%

Dietary Fiber 2.2 g8.9%

Sugars 20 g

Protein 83 g165.5%

Vitamin A 60.2% Vitamin C 99.7%

Calcium 10.8% Iron 39.1%

*Based on a 2000 Calorie diet


Brown pheasants well in oil and bacon drippings in heavy skillet or Dutch oven; add onion and garlic and saute slightly.
Add mushrooms, soup, parsley, bouillon and bay leaf; cover and cook, stirring occasionally, for 2 hours and 30 min., or until pheasant is tender.
Combine flour, water and jelly; add to pheasant.
Add salt and pepper to taste.
Cook until thickened.