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    You are in: Home / Recipes / Flint Ridge Pheasant Recipe
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    Flint Ridge Pheasant

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on January 25, 2004

      We love this receipe for it's flavor. We do substitute one juliened large red pepper for the artichoke hearts and garnish with sliced ripe olives.

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    • on June 24, 2013

      Review by a pheasant rancher Best recipe for pheasant! Recipe very forgiving and great! using what I had on hand led to 8 x 11 pan, black rice instead of wild rice, 1/2 cup tiny morels, Southern Comfort instead of sherry, Swiss cheese, 8 breast 1/2's but same amount of sauce. Great flavor combination Guests raved, including a professional cook. I might someday try the recipe as written, but it can't be any better than this.

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    • on November 26, 2007

      I had small bird in the freezer and decided to finally brave a new recipe. This recipe was ideal for the amount of meat that I had on hand. Had to tweek it just a bit, didn't use green onions or artichokes and no sage. Used rosemary for a spice addition. Delicious! My husband is like a broken record, "honey, this is so good!" Thank you for a great family meal that is unique for a Monday night.

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    • on March 18, 2007

      This is excellent!! It is one of the most interesting dish preperations that I have had in a long time...It was a joy to prepare. A definite restaurant quaility dish.I plan to keep this in my Pheasant Cookbook for future use. Thanks, Charlotte J for posting this tasting dish.

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    • on April 06, 2006

      I am always looking for new ways to cook pheasant without the "dry-out" factor. And this definately does it! Very tasty and easy to prepare! I only used half the artichoke hearts as I wasn't sure that we would like them. They have a bit of a strong flavor and I think would be overpowering if using the whole can. But, we found out we liked them!! We will have this again. Thanks!

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    • on February 13, 2006

      We had never had pheasant before and found this recipe. It was so good that I am now sharing it with my neighbors and am encouraging my husband to go pheasant hunting so we can make it again! Definitely use sherry over white wine - it adds phenomenal flavor. I didn't bother to cook the carrots, which turned out fine. We loved this recipe!

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    Nutritional Facts for Flint Ridge Pheasant

    Serving Size: 1 (497 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 794.5
     
    Calories from Fat 263
    33%
    Total Fat 29.3 g
    45%
    Saturated Fat 12.1 g
    60%
    Cholesterol 109.8 mg
    36%
    Sodium 1016.8 mg
    42%
    Total Carbohydrate 84.1 g
    28%
    Dietary Fiber 15.1 g
    60%
    Sugars 6.2 g
    25%
    Protein 50.0 g
    100%

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