Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 | Pheasant,pcs,hang 3day max |
| 2 tablespoons | Sunflower oil |
| 1 | Onion,chop fine |
| 1 large | Carrot,chop fine |
| 2 | Celery stalks,chop fine |
| 8 ounces | Chicken stock |
| S&P | |
| 1 | Bouquet garni |
| 1 tablespoon | Arrowroot |
| 4 tablespoons | 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.