| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Game | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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