Hunters pheasant

Yield: 4 Servings

Measure Ingredient
1 \N Pheasant,pcs,hang 3day max
2 tablespoons Sunflower oil
1 \N Onion,chop fine
1 large Carrot,chop fine
2 \N Celery stalks,chop fine
8 ounces Chicken stock
\N \N S&P
1 \N 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.

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