Hunters Pheasant
Yield
4 servingsPrep
30 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pheasant
in pieces |
*
|
| 2 | tablespoons |
sunflower oil
|
|
| 1 | each |
onions
chop fine |
|
| 1 | large |
carrots
chop fine |
|
| 2 | each |
celery stalks
chop fine |
|
| 8 | ounces |
chicken broth
|
|
| 1 | tablespoon |
arrowroot flour
|
|
| 4 | tablespoon |
currant jelly
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pheasant
in pieces |
*
|
| 3E+1 | ml |
sunflower oil
|
|
| 1 | each |
onions
chop fine |
|
| 1 | large |
carrots
chop fine |
|
| 2 | each |
celery stalks
chop fine |
|
| 231.2 | ml/g |
chicken broth
|
|
| 15 | ml |
arrowroot flour
|
|
| 6E+1 | ml |
currant jelly
|
|
Directions
Preheat oven, 350F.
In ovenproof pan fry pieces of pheasant til lightly golden.
Add onion, carrot and celery and fry a couple of min.
Cover with stock and season generously, add bouquet garni, and bake oven about 1hr 20min.
Remove pheasant and keep warm. Add arrowroot, mixed w/little water, jelly and bring to boil, stir til thickens.
Return pheasant to sauce and; serve w/mashed potato and red cabbage.
