Pheasant Casserole(english)

I have this day solemnly renewed my baptismal covenant and self-dedication, which I renewed when I was received into the communion of the church. I have been before God; and have given myself, all that I am and have to God, so that I am not in any respect my own: I can challenge no right in myself, I can challenge no right in this understanding, this will, these affections that are in me; neither have I any right to this body, or any of its members: no right to this tongue, these hands, nor feet: no right to these senses, these eyes, these ears, this smell or taste. I have given myself clear away, and have not retained anything as my own. I have been to God this morning, and told Him that I gave myself wholly to Him. I have given every power to Him; so that for the future I will challenge no right in myself, in any respect.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats	English	English, Soup/stews	4	Servings

INGREDIENTS

2		Pheasants
2	T	Beef dripping
1		Onion
1		Carrot
1		Stick of celery
		Salt and pepper
2		Glasses red wine

INSTRUCTIONS

Set oven to 350/F or Mark 4. Prepare the vegetables and chop them
roughly. Joint the pheasants, using the breasts and legs only (this
saves having too many bones to cope with). Heat the beef dripping in  a
thick frying pan and brown the pheasant joints. Remove from the pan
and place in a casserole dish. Place the vegetables in the frying pan
and cook for 2 minutes, add the red wine and bring to the boil. Pour
the mixture over the pheasant joints, season and cover the casserole.
Cook in the oven for 1-1 1/2 hours until tender.  Posted to
recipelu-digest by LSHW <shusky@erols.com> on Mar 21, 1998

A Message from our Provider:

“Jesus believes in you”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 22 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 24.2mg Potassium: 138.6mg Carbohydrates: 5.1g Fiber: 1.3g Sugar: 2.5g Protein: <1g