Pheasant In Cream
|Milk||1 Cup (16 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Salt and pepper||To Taste|
Cut pheasant into serving pieces; let stand for 30 minutes in enough milk to cover.
Season pheasant with salt and pepper; dredge with flour.
Place in skil- let in hot butter; fry over medium heat until browned.
Combine cream, onion and lemon juice; pour over pheasant.
Simmer for about 45 minutes or until tender.
Calories 624 Calories from Fat 208
% Daily Value*
Total Fat 23 g34.7%
Saturated Fat 11 g54.9%
Trans Fat 0 g
Cholesterol 120.2 mg40.1%
Sodium 269.6 mg11.2%
Total Carbohydrates 67 g22.3%
Dietary Fiber 0.19 g0.76%
Sugars 30.6 g
Protein 35 g69.4%
Vitamin A 12.1% Vitamin C 14.5%
Calcium 23.2% Iron 9.3%
*Based on a 2000 Calorie diet