Braised Pheasant
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Braised Pheasant calories by ingredient
Introduction
My mom and I created this fruity recipe for dinner tonight... it's a delicious and very flavourful meal when served over fluffy rice. The pheasant gets sweet and perfectly tender, and the sauce is out of this world! My mom and I created this fruity recipe for dinner tonight... it's a delicious and very flavourful meal when served over fluffy rice. The pheasant gets sweet and perfectly tender, and the sauce is out of this world!Number of Servings: 4
Ingredients
-
1 (2lb) pheasant, split in half
2 tsp paprika
2 tbsp olive oil
½ cup chicken stock
½ cup white wine
½ cup apricot jam
¼ cup orange juice
¼ teaspoon ginger
Directions
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.