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Pheasant Stew

Ingredients
  Lamb shoulder 1 1⁄2 Pound, cut in 1 1/2 inch cubes
  Italian dressing 1⁄2 Cup (8 tbs)
  Shortening 2 Tablespoon
  Onion soup mix 1 Tablespoon (1 Envelope)
  Thinly sliced carrots 1 Cup (16 tbs)
  Green beans 1⁄2 Pound, cut up
  Sliced celery 1⁄2 Cup (8 tbs)
  Flour 2 Tablespoon
Directions

Marinate lamb in dressing overnight in refrigerator.
Drain lamb; reserve marinade.
Heat shortening in heavy saucepan; saute lamb for 10 minutes, browning well.
Drain off fat; stir in 2 1/2 cups water, reserved marinade and onion soup mix.
Simmer, covered, 45 minutes or until tender.
Add vegetables; simmer until vegetables are tender.
Combine flour and 1/4 cup water; add broth, stirring constantly, until thickened.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Lamb

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2665 Calories from Fat 1838

% Daily Value*

Total Fat 205 g315.4%

Saturated Fat 74.9 g374.6%

Trans Fat 3.9 g

Cholesterol 483.1 mg161%

Sodium 3633.5 mg151.4%

Total Carbohydrates 77 g25.7%

Dietary Fiber 15 g60%

Sugars 21.6 g

Protein 125 g249.8%

Vitamin A 511.4% Vitamin C 18.8%

Calcium 20.3% Iron 75%

*Based on a 2000 Calorie diet

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Pheasant Stew Recipe