Title: Hunters Pheasant
Categories: Game Poultry
Yield: 4 Servings
| 1 | | Pheasant,pcs,hang 3day max |
| 2 | tb | Sunflower oil |
| 1 | | Onion,chop fine |
| 1 | lg | Carrot,chop fine |
| 2 | | Celery stalks,chop fine |
| 8 | oz | Chicken stock |
| | | S&P |
| 1 | | Bouquet garni |
| 1 | tb | Arrowroot |
| 4 | tb | Redcurrant/quince jelly |
Preheat oven,350F In ovenproof pan fry pieces of pheasant til lightly
golden. Add onion, carrot & celery & fry a couple of min. Cover with stock
& season generously, add bouquet garni, & bake oven about 1hr & 20min.
Remove pheasant & keep warm. Add arrowroot, mixed w/little water, & jelly &
bring to boil, stir til thickens.
Return pheasant to sauce & serve w/mashed potato & red cabbage.