Gypsy Pot Roast Pheasant

Name: Gypsy Pot Roast Pheasant Recipe
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Yield: 2
Ingredients: 1 Pheasant (2 lbs) or 2 - 100g breasts; 3 rashers bacon; 1 small onion chopped; 1 tbsp vegetable oil; 5 fl oz cider; 5 fl oz Oxo chicken stock; 2 eating apples; 1 oz Butter

Minutes to Prepare: 10
Minutes to Cook: 360

Number of Servings: 2

Ingredients

1 Pheasant (2 lbs) or 2 - 100g breasts3 rashers bacon 1 small onion, chopped1 tbsp vegetable oil5 fl oz cider5 fl oz Oxo chicken stock2 eating apples1 oz Butter

Directions

Wrap pheasant in bacon, secure . Place pheasant in slow cooker. Fry onions in oil until soft. Add sliced carrots. Pour in cider and stock, bring to boil. Pour over pheasant. Cook on Low for 6 hours. Remove pheasant, leave to stand. Fry sliced apples in butter 5 mins. Stir thickener into slow cooker. Pour gravy over pheasant and serve with the apples and vegetables of choice.

Number of Servings: 2

Recipe submitted by SparkPeople user LALLYJANE1.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 569.4
Total Fat: 33.0 g
Cholesterol: 80.6 mg
Sodium: 860.8 mg
Total Carbs: 43.6 g
Dietary Fiber: 5.2 g
Protein: 26.5 g

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