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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In skillet heat canola oil ( or oil of your choice) fry pheasant in oil until for 7 minutes each side. Remove from skillet and keep warm. | 2. Add flour to dripping and cook for 3 to 5 minutes, then whisk in milk parsley and salt & pepper to taste. | 3. Bring to boil and then reduce heat and simmer. | 4. Add sour cream stirring in and then add pheasant back into gravy, just heat through, do not boil or sour cream will curdle. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pheasant	2			1641.0704	0.0	205.8138	84.2295
onion	1		diced	64.0	14.944	1.76	0.16
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
milk	1	cup		148.84	11.6632	7.686	7.9788
cream	1	container	sour	-	-	-	-
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
parsley	1	tablespoon		1.368	0.2405	0.1129	0.03
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.