Directions:
- Combine the 1/2 cup flour, salt and pepper in a paper bag.
- Add pheasant, 2 to 3 pieces at a time.
- Shake to coat well.
- In a large heavy skillet brown the pheasant in butter (350° on electric skillet).
- Add onion and carrot, cook 2 minutes.
- Add 1 can broth and cloves.
- Reduce heat (200°) Cover and simmer 45 to 55 minutes or till tender, adding 2nd can of broth as needed to prevent all juices from cooking away.
- Remove to warm platter.
- Measure 1 cup broth, discard remaining broth.
- Return broth to skillet.
- In a screw-top jar shake light cream and 3 tbls flour till blended.
- Stir into broth in skillet, cook and stir till thickened and bubbly.
- Stir in parsley and lemon juice.
- Serve over pheasant.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1270.38 Kcal (5319 kJ) | ||
| Calories from fat | 413.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.94g | 71% | |
|---|---|---|---|
| Cholesterol | 554.32mg | 185% | |
| Sodium | 1243.75mg | 52% | |
| Potassium | 2269.22mg | 48% | |
| Total Carbs | 20.04g | 7% | |
| Sugars | 5.32g | 21% | |
| Dietary Fiber | 1.78g | 7% | |
| Protein | 193.08g | 386% | |
| Vitamin C | 53.4mg | 89% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 8.8mg | 49% | |
| Calcium | 135.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 138.32 Kcal (579 kJ) | ||
| Calories from fat | 45.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 71% | |
|---|---|---|---|
| Cholesterol | 60.36mg | 185% | |
| Sodium | 135.42mg | 52% | |
| Potassium | 247.08mg | 48% | |
| Total Carbs | 2.18g | 7% | |
| Sugars | 0.58g | 21% | |
| Dietary Fiber | 0.19g | 7% | |
| Protein | 21.02g | 386% | |
| Vitamin C | 5.8mg | 89% | |
| Iron | 1mg | 49% | |
| Calcium | 14.8mg | 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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