Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Smoked Sausage | 100g cooked | 301 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pheasant | not in our table | 0 |
| Prune | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 kg pheasant, skinned
- 65 ml cake flour seasoned with 5 ml each salt and milled pepper
- 25 ml lard or butter
- 1 large onion, thinly sliced
- 170 g rindless bacon, diced
- 1 small cabbage, shredded
- 150 g small carrots
- 125 g fresh green peas
- 170 g stoned prunes, soaked overnight in water to cover
- 125 ml red wine
- 4 smoked sausages
Directions
Roll the pheasant in the seasoned flour. Melt the lard or butter in a large frying pan and brown the pheasant until golden, turning occasionally to brown all over. Remove the bird from the pan. Add the onion and bacon to the pan and sauté for 5 minutes.
Mix in the cabbage, carrots and peas. Place half this mixture in the base of a large casserole or cast-iron pot. Place the pheasant and half the drained prunes on top, then cover with the remaining cabbage mixture, remaining prunes and the wine. Arrange the smoked sausages on top. Bake at 180 ºC, covered, for 2 hours, or cook in the cast-iron pot over the coals for about 21/2 - 3 hours.
Carve the pheasant, arrange the slices on a heated serving platter and arrange the prunes, cabbage mixture and sausages around it. Serve with Yellow Rice with Raisins.
Category:South African Recipes
Category:South African Meat Dishes