Oven-Baked Pheasant Stew with Pastry
Source: Midwest Living
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; 44 g total fat; 20 g saturated fat; 232 mg cholesterol; 580 mg sodium. 51 g carbohydrates; 4 g fiber; 29 g protein; 972 IU vitamin a; 12 mg vitamin c; 91 mg calcium; 2 mg iron;