Directions:
- Melt the first butter with the oil in a heavy, lidded pan.
- Brown the pheasants on all sides.
- Season lightly with the salt and black pepper.
- Add the stock, vinegar, cayenne or red pepper and bring to simmering point.
- Cover and cook gently for 50-60 minutes, until tender.
- Transfer the pheasants to a heated serving dish and keep hot while you finish the sauce.
- Work the butter and flour together and gradually whisk small pieces into the stock, stirring constantly until it has all been absorbed.
- Stir in the sherry and adjust the seasoning.
- Simmer for 2 minutes, then spoon over the pheasants and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 327.02 Kcal (1369 kJ) | ||
| Calories from fat | 162.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.01g | 28% | |
|---|---|---|---|
| Cholesterol | 106.74mg | 36% | |
| Sodium | 197.2mg | 8% | |
| Potassium | 439.73mg | 9% | |
| Total Carbs | 5.75g | 2% | |
| Sugars | 2.11g | 8% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 32.81g | 66% | |
| Vitamin C | 7.5mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.3mg | 7% | |
| Calcium | 22.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 126.61 Kcal (530 kJ) | ||
| Calories from fat | 62.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.97g | 28% | |
|---|---|---|---|
| Cholesterol | 41.32mg | 36% | |
| Sodium | 76.35mg | 8% | |
| Potassium | 170.24mg | 9% | |
| Total Carbs | 2.23g | 2% | |
| Sugars | 0.82g | 8% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 12.7g | 66% | |
| Vitamin C | 2.9mg | 12% | |
| Iron | 0.5mg | 7% | |
| Calcium | 8.7mg | 2% | |
* 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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