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Pheasant En CrÃ¨me Recipe
|Pheasant||1 , quartered|
|Condensed cream of chicken soup||10 1⁄2 Ounce|
|Apple cider||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||20 Milliliter (1 Tablespoon Plus 1 Teaspoon)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Sliced mushrooms||3 Ounce|
|Drained paprika||To Taste|
Calories 588 Calories from Fat 236
% Daily Value*
Total Fat 26 g40.2%
Saturated Fat 7.7 g38.6%
Trans Fat 0 g
Cholesterol 195.3 mg65.1%
Sodium 1209.1 mg50.4%
Total Carbohydrates 20 g6.7%
Dietary Fiber 1.3 g5.2%
Sugars 7 g
Protein 64 g127.1%
Vitamin A 21.6% Vitamin C 28.5%
Calcium 5.8% Iron 21.6%
*Based on a 2000 Calorie diet
Place pheasant in ungreased baking dish, 9x9x2 inches.
Mix soup, cider, Worcestershire sauce, salt, onion, garlic and mushrooms; pour over pheasant.
Sprinkle generously with paprika.
Basting pheasant occasionally with sauce, bake uncovered 1 1/2 to 2 hours or until fork-tender.
After baking pheasant 1 hour, generously sprinkle again with paprika.