Lunch

Creamed Pheasant is for Lunch.

Creamed Pheasant takes 30 minutes to prepare.

Creamed Pheasant takes 30 minutes to cook.

Creamed Pheasant makes 4 servings.

The ingredients for Creamed Pheasant are:

Pheasant, boned, skinned, but into chunks
Flour
4 Tbs Promise margarine
2 cloves garlic, minced
1 large onion, chopped
1 cup mushrooms, sliced
1-2 cups cream sherry, (dessert sherry)
2 cups chicken broth
1 Tbs Tarragon
4 Tbs fresh parsley, chopped
1 Tbs dried cilantro
4 cups whole wheat wide noodles, cooked
2 cups fresh asparagus, cut into 1" pieces

Here is how you make Creamed Pheasant:

In large skillet, melt margarine, when skillet is hot, add onions & garlic and start browning. Meanwhile, in plastic bag, add flour and pheasant and shake until pheasant is coated. Add coated pheasant to skillet and brown on both sides. After pheasant is browned, add sherry, tarragon, mushrooms, parsley and cilantro and mix well. Add chicken broth and mix well. Bring to boil and reduce heat and simmer until pheasant is cooked and sauce is thick. Remaining flour can be used to thicken sauce to desire.While cooking noodles, steam asparagus over cooking noodles. Serve creamed pheasant over noodles topped with sauce & asparagus. Salt & pepper to taste.Number of Servings: 4Recipe submitted by SparkPeople user THESPYGOOSE.

The nutritional information for Creamed Pheasant is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 359.7

• Total Fat: 9.0 g
• Cholesterol: 27.6 mg
• Sodium: 901.2 mg
• Total Carbs: 48.4 g
• Dietary Fiber: 7.6 g
• Protein: 26.1 g