Directions:
- Place pheasant in an ungreased 11-in. x 7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours or until a meat thermometer reads 180°, basting occasionally. Sprinkle again with paprika before serving. Yield: 3-4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 646.37 Kcal (2706 kJ) | ||
| Calories from fat | 167.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.63g | 29% | |
|---|---|---|---|
| Cholesterol | 299.31mg | 100% | |
| Sodium | 696.95mg | 29% | |
| Potassium | 1366.49mg | 29% | |
| Total Carbs | 9.24g | 3% | |
| Sugars | 6g | 24% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 109.37g | 219% | |
| Vitamin C | 30.5mg | 51% | |
| Iron | 5.1mg | 29% | |
| Calcium | 79.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 119.91 Kcal (502 kJ) | ||
| Calories from fat | 31.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.46g | 29% | |
|---|---|---|---|
| Cholesterol | 55.53mg | 100% | |
| Sodium | 129.3mg | 29% | |
| Potassium | 253.51mg | 29% | |
| Total Carbs | 1.71g | 3% | |
| Sugars | 1.11g | 24% | |
| Dietary Fiber | 0.12g | 3% | |
| Protein | 20.29g | 219% | |
| Vitamin C | 5.7mg | 51% | |
| Iron | 1mg | 29% | |
| Calcium | 14.7mg | 8% | |
* 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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