Braised Pheasant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 (2lb) pheasant, split in half2 tsp paprika2 tbsp olive oil½ cup chicken stock ½ cup white wine½ cup apricot jam¼ cup orange juice ¼ teaspoon ginger
Wash pheasant and pat dry.
Sprinkle on both sides with paprika.
Heat oil in a deep pot, and brown pheasant on both sides.
Pour chicken stock and wine over the pheasant.
Cover, lower the heat and simmer for 30 minutes. Add water if needed and turn meat several times to prevent burning.
Combine remaining ingredients in a small dish.
Uncover the pot and bring liquid to a brisk simmer.
Let liquid cook away, then baste with sauce.
Simmer uncovered, basting frequently, for 15-20 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Sprinkle on both sides with paprika.
Heat oil in a deep pot, and brown pheasant on both sides.
Pour chicken stock and wine over the pheasant.
Cover, lower the heat and simmer for 30 minutes. Add water if needed and turn meat several times to prevent burning.
Combine remaining ingredients in a small dish.
Uncover the pot and bring liquid to a brisk simmer.
Let liquid cook away, then baste with sauce.
Simmer uncovered, basting frequently, for 15-20 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 319.9
- Total Fat: 9.9 g
- Cholesterol: 49.3 mg
- Sodium: 238.7 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 0.5 g
- Protein: 22.3 g
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