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Pheasant Stew


Course : Stews
Serves: 4
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Ingredients:


1 medium pheasant cut into pieces

1 Cup flour

1 teaspoon salt and pepper

2 1/2 tablespoons butter

7 cups boiling water

1 teaspoon thyme

1 cup corn

3 medium potatoes -- cubed

1/4 teaspoon cayenne

3 medium onions -- sliced

2 cups canned tomatoes with juice
 

Preparation / Directions:


Roll the pheasant pieces in flour, salt, and pepper. Brown in butter. Add pheasant and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1/2 to 2 hours. Add the tomatoes and continue to simmer another hour.

 

Nutritional Information:

202 Calories (kcal); 8g Total Fat; (33% calories from fat); 4g Protein; 31g Carbohydrate; 19mg Cholesterol; 100mg Sodium

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