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Braised Pheasant With Prunes Lentils And Pickled Walnuts - Recipe Cost

Cost information for the following is not included. Normally this is because the quantity or ingredient is unknown
2 x bay leaves
1 x salt and freshly grnd black pepper
Ingredients Per Serving Qty Common Price Price per Serving
2 x pheasants cut into breasts and leg joints (use the remaining carcasses for stock) 1/2 pheasants
$13.17 per pound
$11.61
1 Tbsp. seasoned flour 3/4 teaspoon
$2.99 per 5 pounds
$0.00
1 Tbsp. extra virgin olive oil 3/4 teaspoon
$5.99 per 16 fluid ounces
$0.05
1 lrg onion finely minced 1/4 onion
$0.79 per pound
$0.07
1 lrg carrot sliced 1/4 carrot
$1.49 per pound
$0.06
4 stalk celery minced 1 stalk
$1.99 per pound
$0.18
100 ml dry white wine or possibly dry sherry 1 tablespoon
$0.35 per fluid ounce
$0.30
450 ml stock 1/3 cup
$1.29 per 14 1/2 ounces
$0.36
10 x pitted prunes (Pruneaux dAgen are my favourite) 2 1/2 prunes
n/a
 
75 gm green lentils 18 3/4 g
$1.49 per 16 ounces
$0.06
1 Tbsp. freshly minced rosemary or possibly 2 tsp dry 3/4 teaspoon
$2.59 per 1 1/4 ounces
$0.06
10 x pickled walnuts thickly sliced 2 1/2 walnuts
$9.89 per 16 ounces
$0.11
Total per Serving $12.85
Total Recipe $51.40
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