| 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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