Braised Pheasant

• 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.

« Back | Home | Print