Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Game
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pheasant -- hang 3 days maximum,
- cut in pieces
2 tb Sunflower oil
1 Onion -- chop fine
1 lg Carrot -- chop fine
2 Celery ribs -- chop fine
8 oz Chicken stock
Salt & pepper
1 Bouquet garni
1 tb Arrowroot
4 tb Red currant & quince jelly
Preheat oven, 350°F. In ovenproof pan fry pieces of pheasant until
lightly golden. Add onion, carrot & celery & fry for 2 minutes.
Cover with stock & season generously, add bouquet garni, & bake
in oven about 1 hour & 20 minutes. Remove pheasant & keep warm. Add
arrowroot, mixed with a little water, & jelly & bring to boil, stir
until thickens. Return pheasant to sauce & serve with mashed potato
& red cabbage.
