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Written by Mark Johnson
Friday, 19 June 2009 09:26

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.

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