Scalloped Pheasant – United States
Description
This International main features Pheasants-cooked, Of stale bread, Celery-chopped, Sage. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt & pepper to taste 1 Onion-chopped 3 tb Flour 4 Eggs-beaten 1 qt Of milk Buttered bread crumbs From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Bone pheasants.
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Make dressing using bread, celery, sage, salt, pepper and onion.
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Skim off one cup of the fat used in cooking the pheasant.
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Use the remaining liquid to moisten dressing.
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Place dressing on the bottom of a large casserole dish and place pheasant on top.
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Mix the reserved broth with flour, eggs and milk.
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Add broth and flour and cook until the consistency of custard.
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Pour over pheasant and bake at 350 for forty minutes or until set
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 314.2kcal
- % Daily Value *
- Total Fat 3.9g6%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 579.1mg25%
- Total Carbohydrate 58.2g20%
- Dietary Fiber 4.5g18%
- Sugars 6.5g
- Protein 10.8g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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