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- 1 pheasant, cleaned and quartered
- 1 med. onion, cut into pieces
- 2 stalks celery, chopped
- 6 small carrots
- 1 med onion
- 2 ounces of ham
- 1 tsp sugar One mediun onion
- 4 ounces of sherry
Make a broth using canned chicken broth onion, celery, carrots and ham.
Brush pheasant with bacon fat and brown in a pot roat pot.
Add broth and contents and cook for 1 hour or until tender.
Remove bird and blend liquid in a blender. Add broth and contents to the pan used to brown bird and let it simmer 2-3 minutes. If there isn't enough broth, add water.
Add sherry to sauce, place bird on platter and pour sauce over meat.