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Extra info for Preparing Fish & Wild Game: The Complete Photo Guide to Cleaning and Cooking Your Wild Harvest
Ldl cholesterol: 29 mg. • Sodium: 593 mg. — Exchanges: 2 1/4 starch, 1 very lean meat, 1 vegetable, four 1/4 fats Partridge & Hazelnut Salad PARTRIDGE & HAZELNUT SALAD 2 CUPS CUT-UP COOKED HUNGARIAN PARTRIDGE OR alternative (ABOUT 10 ounces. ) half CUP COARSELY CHOPPED HAZELNUTS, TOASTED, DIVIDED 1 CUP THINLY SLICED CELERY half CUP HALVED SEEDLESS eco-friendly GRAPES 0.5 CUP HALVED SEEDLESS purple GRAPES 0.5 CUP MAYONNAISE OR SALAD DRESSING 1/4 CUP simple NONFAT OR LOW-FAT YOGURT 1 TABLESPOON HONEY 1 TABLESPOON LEMON JUICE 0.5 TEASPOON flooring GINGER 1/8 TEASPOON SALT four servings In huge blending bowl, mix partridge items, 1/4 cup hazelnuts, the celery and grapes. put aside. In small blending bowl, mix last materials, other than closing hazelnuts. Spoon mayonnaise blend over partridge combination. Toss to coat. Serve salad on lettuce-lined plates, if wanted. Sprinkle servings lightly with closing 1/4 cup hazelnuts. in step with Serving: energy: 474 • Protein: 27 g. • Carbohydrate: 15 g. • fats: 35 g. • ldl cholesterol: N/A • Sodium: 302 mg. — Exchanges: four medium-fat meat, 1 fruit, three fats PHEASANT scorching DISH 6 oz.. raw MINI LASAGNA NOODLES (4 CUPS) three 0.5 CUPS CUT-UP COOKED PHEASANT OR replacement (ABOUT 1 LB. ) 1 1/4 CUPS MILK 1 CAN (10 3/4 ounces. ) CONDENSED CREAM OF MUSHROOM SOUP 1 CUP SHREDDED PASTEURIZED strategy CHEESE LOAF 1 CAN (4 oz.. ) SLICED MUSHROOMS, tired 1 CLOVE GARLIC, MINCED 1 TEASPOON fast poultry BOUILLON GRANULES 0.5 TEASPOON PEPPER half TEASPOON DRIED THYME LEAVES 1 TABLESPOON MARGARINE OR BUTTER 1 CUP THINLY SLICED CELERY 0.5 CUP CHOPPED eco-friendly PEPPER 0.5 CUP CHOPPED crimson PEPPER half CUP CHOPPED ONION 1 CUP beaten POTATO CHIPS 6 to eight servings warmth oven to 350°F. Spray 3-quart casserole with nonstick vegetable cooking spray. put aside. organize noodles as directed on package deal. Rinse and drain. In huge blending bowl, mix noodles, pheasant items, milk, soup, cheese, mushrooms, garlic, bouillon, pepper and thyme. put aside. In 10-inch nonstick skillet, soften margarine over medium warmth. upload celery, peppers and onion. cook dinner for three to five mins, or until eventually greens are tender-crisp, stirring sometimes. upload to pheasant combination. Spoon pheasant combination into ready casserole. Sprinkle best calmly with potato chips. Bake for 30 to 35 mins, or till combination is scorching and bubbly and topping is golden brown. in line with Serving: energy: 345 • Protein: 26 g. • Carbohydrate: 29 g. • fats: 14 g. • ldl cholesterol: N/A • Sodium: 792 mg. — Exchanges: 1 0.5 starch, 2 3/4 lean meat, 1 vegetable, 1 1/4 fats GRILL-SMOKED PHEASANT BRINE 6 CUPS chilly WATER half CUP PLUS 1 TABLESPOON CANNING/PICKLING SALT 1/4 CUP PLUS 2 TABLESPOONS PACKED BROWN SUGAR three TABLESPOONS MAPLE SYRUP 2 TABLESPOONS PLUS 1 TEASPOON WHITE WINE VINEGAR 2 TEASPOONS PICKLING SPICE 1 complete DRESSED PHEASANT (1 0.5 to two 1/4 LBS. ), epidermis ON APPLE OR CHERRY wooden CHIPS 2 TABLESPOONS HONEY 2 TEASPOONS SOY SAUCE sizzling fowl BROTH, BEER OR WATER three to four servings In huge nonmetallic bowl or sealable plastic bag, mix brine materials.