Sherried Pheasant Casserole
|Pheasants||2 , cut into pieces|
|Flour||1 Cup (16 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Green bell pepper||To Taste, chopped|
|Onion||1 , separated into rings|
|Canned cream of mushroom soup||10 Ounce (1 Can Of 10 Ounce)|
|Milk||120 Milliliter (1 Soup Can)|
|Sherry wine/White wine||1⁄2 Cup (8 tbs)|
Coat the pheasants with flour and brown in hot vegetable oil.
Place in a casserole.
Sprinkle with the green pepper and onion rings.
Pour a mixture of the soup and milk over the pheasant.
Cover tightly with foil and the casserole lid.
Bake at 350 degrees for 30 minutes.
Uncover and pour the sherry over the top.
Replace cover tightly and bake at 350 degrees for 1 hour longer.
Serving size: Complete recipe
Calories 4253 Calories from Fat 2021
% Daily Value*
Total Fat 226 g347.1%
Saturated Fat 56.8 g283.8%
Trans Fat 0 g
Cholesterol 1148.1 mg382.7%
Sodium 2548.6 mg106.2%
Total Carbohydrates 150 g49.8%
Dietary Fiber 5.7 g22.9%
Sugars 16.6 g
Protein 386 g772.1%
Vitamin A 60.9% Vitamin C 159.6%
Calcium 41.2% Iron 153.8%
*Based on a 2000 Calorie diet