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Western Pheasant Curry Recipe
|Pheasant||1 , cut in serving pieces|
|Flour||10 Tablespoon (1/2 Cup Plus 2 Tablespoon)|
|Onions||2 Medium, chopped|
|Curry powder||1 1⁄2 Tablespoon|
|Beef broth/Beef bouillon||3 Cup (48 tbs)|
|Tart apple||1 , quartered|
Serving size: Complete recipe
Calories 2696 Calories from Fat 1047
% Daily Value*
Total Fat 117 g180.6%
Saturated Fat 46.4 g232.1%
Trans Fat 0 g
Cholesterol 664.8 mg221.6%
Sodium 6578.8 mg274.1%
Total Carbohydrates 187 g62.3%
Dietary Fiber 20.8 g83.2%
Sugars 33.3 g
Protein 213 g426.1%
Vitamin A 55.4% Vitamin C 477.2%
Calcium 46.8% Iron 138.6%
*Based on a 2000 Calorie diet
Take out each piece as it browns.
Add onions to skillet and cook until done.
Add curry powder and remaining flour; add broth and cook, stirring constantly until mixture boils.
Return pheasant to skillet; add apple and salt.
Cover and cook 1 hour and 30 minutes or until tender.