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Pheasant With Wild Rice

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)187.8255
Energy (kCal)3167.5727
Carbohydrates (g)298.241
Total fats (g)143.6852
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut pheasant into quarters. | 2. Dredge pieces in flour. | 3. Melt butter in oven-safe skillet over medium-high heat. | 4. Add pheasant, and cook until browned on both sides, turning once. | 5. Add onion and next 7 ingredients. | 6. Put oven-safe skillet in oven. | 7. Bake, covered, at 350°F for 1 1/2 hours or until tender. | 8. Remove pheasant from skillet, and keep warm. | 9. Cook pan drippings in skillet over medium-high heat until reduced to 2 cups. | 10. Serve with pheasant and rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pheasant 1 dressed 820.5352 0.0 102.9069 42.1148
    purpose flour 1/4 cup - - - -
    butter 1/2 cup 684.0 31.428 21.372 57.6
    onion 1 chopped 64.0 14.944 1.76 0.16
    celery 1 stalk chopped 10.24 1.9008 0.4416 0.1088
    chicken broth 1 cup 78.12 1.89 11.1384 2.6208
    whipping cream 1 cup 350.4 3.552 2.6039999999999996 37.092
    allspice 3 14.991 4.1108 0.3471 0.4953
    sherry wine 2 tablespoons - - - -
    salt 1/2 teaspoon - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    wild rice 2 cups cooked 1142.4 239.68 47.136 3.4560000000000004

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



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