Pheasant Marsala

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  • Makes: 4 servings
  • Serving Size: 3 ounces pheasant + 1/2 cup sauce
  • Prep: 45 mins
  • Bake: 40 mins 325°F

Pheasant Marsala

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5.0 by 1 people

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Directions

  1. Remove skin from pheasant. In a large skillet cook pheasant in hot oil and butter over medium heat until brown, turning once. Place in a 2-quart rectangular baking dish. Sprinkle with salt and pepper. Add mushrooms, onion, and garlic to skillet. Cook and stir over medium heat for 2 to 3 minutes or until onion is tender. Stir in broth, Marsala, and orange peel. Pour broth mixture over pheasant in baking dish.
  2. Bake, covered, in a 325 degrees degree F oven about 40 minutes or until an instant-read thermometer inserted into the breast registers 170 degrees F. (Thermometer should not touch bone.)
  3. Using a slotted spoon, transfer pheasant and vegetables to a serving platter. Cover and keep warm.
  4. Pour cooking juices into a medium saucepan. In a small bowl stir together sour cream, flour, and the 1/4 teaspoon salt. Whisk sour cream mixture into the pan juices until smooth. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Spoon some of the sour cream mixture over pheasant and vegetables; pass remaining sauce. Makes 4 servings.
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Nutrition Facts (Pheasant Marsala)

  • Per serving:
  • 534 kcal ,
  • 33 g fat
  • (15 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 155 mg chol. ,
  • 577 mg sodium ,
  • 12 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 46 g pro.

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