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Pheasant Beau Sejour Recipe
|Pheasants||6 Pound, cut into serving pieces|
|Freshly ground pepper||To Taste|
|Butter||1⁄3 Cup (5.33 tbs) (Approximately)|
|Garlic||8 Clove (40 gm), split|
|Dry white wine||1 Cup (16 tbs)|
|Brown sauce/Canned beef gravy||1 1⁄2 Cup (24 tbs)|
|Cold butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Chopped parsley||2 Teaspoon|
Serving size: Complete recipe
Calories 6471 Calories from Fat 3230
% Daily Value*
Total Fat 361 g555%
Saturated Fat 141.1 g705.7%
Trans Fat 0 g
Cholesterol 2214.8 mg738.3%
Sodium 6763.7 mg281.8%
Total Carbohydrates 100 g33.4%
Dietary Fiber 5.6 g22.5%
Sugars 52.3 g
Protein 626 g1251.4%
Vitamin A 195.8% Vitamin C 315.1%
Calcium 56.3% Iron 210.7%
*Based on a 2000 Calorie diet
In a dutch oven or casserole, brown the birds slowly on all sides in one-third cup of butter.
Add the garlic, bay leaves, thyme and wine.
Cover and simmer until the meat is tender, about fifteen to thirty minutes.
Transfer the pheasants to a hot platter and keep them warm.
Add the beef gravy to the casserole and cook, stirring with a wire whisk, until smooth.
Remove from the heat and stir in the quarter cup of cold butter.
Pour the sauce over the pheasants and sprinkle with chopped parsley.