Pheasant Casserole(english)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | English | English, Soup/stews | 4 | Servings |
INGREDIENTS
| 2 | Pheasants | |
| 2 | T | Beef dripping |
| 1 | Onion | |
| 1 | Carrot | |
| 1 | Stick of celery | |
| Salt and pepper | ||
| 2 | Glasses red wine |
INSTRUCTIONS
Set oven to 350/F or Mark 4. Prepare the vegetables and chop them roughly. Joint the pheasants, using the breasts and legs only (this saves having too many bones to cope with). Heat the beef dripping in a thick frying pan and brown the pheasant joints. Remove from the pan and place in a casserole dish. Place the vegetables in the frying pan and cook for 2 minutes, add the red wine and bring to the boil. Pour the mixture over the pheasant joints, season and cover the casserole. Cook in the oven for 1-1 1/2 hours until tender. Posted to recipelu-digest by LSHW <shusky@erols.com> on Mar 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 22
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 24.2mg
Potassium: 138.6mg
Carbohydrates: 5.1g
Fiber: 1.3g
Sugar: 2.5g
Protein: <1g