Directions:
- Combine olive oil and butter in a large skillet; cook over medium heat until butter melts. Add pheasant, and sauté until lightly browned. Transfer to paper towels to drain; set aside skillet with oil mixture. Cut a 1/2- inch slice from the bottom of 1 onion; insert cloves, and set aside. Chop remaining onion. Add chopped onion, garlic, and mushrooms to oil mixture in skillet; sauté until tender.
- Return pheasant to skillet. Add wine, parsley, bay leaves, thyme, and reserved onion slice. Cover and simmer 30 minutes or until tender. Discard bay leaves and onion slice.
- Serve pheasant halves over rice; spoon vegetable mixture over pheasant. Garnish with cabbage.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 468.44 Kcal (1961 kJ) | ||
| Calories from fat | 168.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.67g | 29% | |
|---|---|---|---|
| Cholesterol | 161.1mg | 54% | |
| Sodium | 88.27mg | 4% | |
| Potassium | 741mg | 16% | |
| Total Carbs | 6.98g | 2% | |
| Sugars | 1.7g | 7% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 55.73g | 111% | |
| Vitamin C | 19mg | 32% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.7mg | 15% | |
| Calcium | 43.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 126.55 Kcal (530 kJ) | ||
| Calories from fat | 45.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.04g | 29% | |
|---|---|---|---|
| Cholesterol | 43.52mg | 54% | |
| Sodium | 23.84mg | 4% | |
| Potassium | 200.17mg | 16% | |
| Total Carbs | 1.89g | 2% | |
| Sugars | 0.46g | 7% | |
| Dietary Fiber | 0.25g | 4% | |
| Protein | 15.05g | 111% | |
| Vitamin C | 5.1mg | 32% | |
| Iron | 0.7mg | 15% | |
| Calcium | 11.7mg | 4% | |
* 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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