Pheasant in Gourmet Sauce
|Flour||1⁄2 Cup (8 tbs)|
|Sweet basil||1⁄8 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Chopped olives||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|White cooking wine||1⁄2 Cup (8 tbs)|
Clean pheasant well, removing all buckshot and pin feathers.
Cut into serving pieces.
Coat bird pieces with seasoned flour.
Heat shortening in heavy skillet.
Brown pheasant on all sides.
Add garlic, olives, water and Worcestershire sauce.
Cover and simmer 45 minutes.
Turn pheasant and add wine.
Recover and simmer another 45 minutes (longer if needed).
Add additional water to make extra sauce.
Serving size: Complete recipe
Calories 3755 Calories from Fat 1851
% Daily Value*
Total Fat 206 g317.1%
Saturated Fat 56.2 g281%
Trans Fat 6.7 g
Cholesterol 1136.1 mg378.7%
Sodium 2645.8 mg110.2%
Total Carbohydrates 57 g19.1%
Dietary Fiber 4.6 g18.4%
Sugars 2.2 g
Protein 371 g742.6%
Vitamin A 111.9% Vitamin C 150.6%
Calcium 23.6% Iron 128.3%
*Based on a 2000 Calorie diet