Pheasant In Red Cabbage

Pork
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Ingredients

  • 1 young pheasant ⓘ
  • 1 head red cabbage ⓘ
  • 5 bacon strips, slivered ⓘ
  • cooked rice ⓘ
  • 1/4 c. shortening ⓘ
  • 1 c. white wine ⓘ
  • salt and pepper ⓘ

Instructions

  1. Salt and pepper pheasant inside and out.
  2. Make small incisions all over; insert slivers of bacon.
  3. Heat shortening until hot in a baking pan.
  4. Add pheasant, turning to coat with oil.
  5. Roast in oven at 400° for 15 minutes, basting from time to time.

Nutrition & Diet Analysis (per serving)

500 kcal 25% DV
Protein Fat Carbs

Macronutrients

Protein 16.4g 33% DV
Total Fat 37.1g 48% DV
Carbs 21.6g 8% DV
Fiber 1g 3% DV
Sugar 1.5g 3% DV

Electrolytes

Sodium 10336mg 100% DV
Potassium 280.3mg 6% DV
Cholesterol 40mg 13% DV

Vitamins & Minerals

Vitamin A 12.3mcg 1% DV
Vitamin C 4.2mg 5% DV
Calcium 27.5mg 2% DV
Iron 1.7mg 9% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Explore Ingredients

bacon pheasant shortening red cabbage white wine rice salt

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