Serves: 4
1. Melt butter in 12-inch skillet over medium-high heat. Cook bacon and onion in butter, stirring frequently, until bacon is crisp.
2. Cook pheasant in bacon mixture over medium-high heat, turning occasionally, until pheasant is brown. Add wine. Cook uncovered until liquid has evaporated.
3. Sprinkle with salt and pepper. Stir in remaining ingredients. Cover and cook over low heat about 1 hour or until pheasants are tender and juice is no longer pink when centers of thickest pieces are cut.
NUTRITION FACTS: 1 Serving: Calories 870 (Calories from Fat 470) Fat 52g (Saturated 20g) Cholesterol 295mg Sodium 1370mg Carbohydrate 8g (Dietary Fiber 1g) Protein 93g. DIET EXCHANGES: 13 Lean Meat 2 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pheasant Stew recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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