Directions:
- In skillet heat canola oil ( or oil of your choice) fry pheasant in oil until for 7 minutes each side. Remove from skillet and keep warm.
- Add flour to dripping and cook for 3 to 5 minutes, then whisk in milk parsley and salt & pepper to taste.
- Bring to boil and then reduce heat and simmer.
- Add sour cream stirring in and then add pheasant back into gravy, just heat through, do not boil or sour cream will curdle.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 439.8 Kcal (1841 kJ) | ||
| Calories from fat | 162.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.04g | 28% | |
|---|---|---|---|
| Cholesterol | 153.36mg | 51% | |
| Sodium | 221.78mg | 9% | |
| Potassium | 798.01mg | 17% | |
| Total Carbs | 11.67g | 4% | |
| Sugars | 4.34g | 17% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 57.67g | 115% | |
| Vitamin C | 16.9mg | 28% | |
| Iron | 3mg | 17% | |
| Calcium | 139.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 129.49 Kcal (542 kJ) | ||
| Calories from fat | 47.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.31g | 28% | |
|---|---|---|---|
| Cholesterol | 45.15mg | 51% | |
| Sodium | 65.3mg | 9% | |
| Potassium | 234.96mg | 17% | |
| Total Carbs | 3.44g | 4% | |
| Sugars | 1.28g | 17% | |
| Dietary Fiber | 0.5g | 7% | |
| Protein | 16.98g | 115% | |
| Vitamin C | 5mg | 28% | |
| Iron | 0.9mg | 17% | |
| Calcium | 41.1mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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