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Smothered Pheasant

Global.Potpourri's picture
  All purpose flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Paprika 1
  Pheasant meat 3 Pound, cut up in pieces (Ready to cut up variety)
  Lard 2 Tablespoon
  Onions 2 Medium, sliced
  Water 1 Cup (16 tbs)
  Milk 3⁄4 Cup (12 tbs)

In plastic bag combine 2 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Add pheasant pieces, a few at a time; shake to coat.
In skillet brown pheasant slowly in hot lard.
Arrange onions atop pheasant; add 1 cup water, cover tightly; cook over low heat till tender, 45 to 60 minutes.
Remove pheasant; measure liquid in pan.
Add water, if necessary, to equal 1 cup.
In screw-top jar shake milk,2 tablespoons flour, 1 teaspoon salt, and dash pepper till blended.
Stir into pan liquid.
Cook, stirring constantly, till thickened and bubbly.
Cook and stir 2 to 3 minutes more.
Before serving, sprinkle pheasant with paprika.
Pass gravy with pheasant.

Recipe Summary

Main Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3110 Calories from Fat 1467

% Daily Value*

Total Fat 163 g250.2%

Saturated Fat 51.9 g259.4%

Trans Fat 0 g

Cholesterol 1011.7 mg337.2%

Sodium 1603.6 mg66.8%

Total Carbohydrates 70 g23.5%

Dietary Fiber 7.8 g31.3%

Sugars 26.5 g

Protein 322 g644%

Vitamin A 51.8% Vitamin C 171%

Calcium 45.5% Iron 99.8%

*Based on a 2000 Calorie diet


Smothered Pheasant Recipe