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Pheasant Stew

Diner.Americana's picture
Ingredients
  Lamb shoulder 1 1⁄2 Pound
  Italian dressing 1⁄2 Cup (8 tbs)
  Shortening 2 Tablespoon
  Onion soup mix 10 Ounce
  Sliced carrots 1 Cup (16 tbs)
  Green beans 1⁄2 Pound
  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, brown- ing well.
Drain off fat; stir in 2 1/2 cups water, re- served marinade and onion soup mix.
Simmer, cov- ered, 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: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party
Servings: 
6

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 573 Calories from Fat 308

% Daily Value*

Total Fat 34 g52.8%

Saturated Fat 12.5 g62.6%

Trans Fat 0.7 g

Cholesterol 80.5 mg26.8%

Sodium 4196.1 mg174.8%

Total Carbohydrates 41 g13.8%

Dietary Fiber 5.3 g21.3%

Sugars 5.4 g

Protein 24 g48.2%

Vitamin A 69.1% Vitamin C 5.2%

Calcium 9.6% Iron 15.5%

*Based on a 2000 Calorie diet

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Pheasant Stew Recipe