Pan-Roasted Pheasant With Savory Vegetables

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Not Eating Out in New York
Nutrition per serving    (USDA % daily values)
CAL
413
FAT
73%
CHOL
9%
SOD
39%

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Ingredients for 4 servings

1 whole pheasant (about 3 lbs), cleaned and trimmed of neck and feet

3-4 large carrots, chopped to a 1-inch dice

1 large leek, chopped

2 strips bacon, chopped

2 large garlic cloves, smashed

1/2 cup water or chicken stock

1/4 teaspoon cayenne pepper (optional)

3 tablespoons vegetable oil

salt and ground black pepper

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