Oven-Baked Pheasant Stew with Pastry
Mushroom, squash, and artichokes fill these mini main-dish casseroles.
Source: Midwest Living
Recipe Summary test
Use one 14-ounce can chicken broth and 3 cups of cooked chicken in place of the homemade stock and cooked pheasant or chicken.
741 calories; fat 44g; cholesterol 232mg; saturated fat 20g; carbohydrates 51g; insoluble fiber 4g; protein 29g; vitamin a 971.8IU; vitamin c 12.4mg; sodium 580mg; calcium 90.9mg; iron 2.2mg.