Pheasant Stew

• 1 pheasant, quartered, filet breasts
• 2 Tbsp. shortening
• flour, salt and pepper
• 1 (14 oz.) can chicken broth
• 1 Tbsp. fresh chervil, chopped or 1 tsp. dry
• 3 Tbsp. fresh parsley (1 Tbsp. dry)
• 1 clove garlic
• 1 tsp. sage
• 6 to 8 boiling onions
• 3 to 4 carrots, halved lengthwise, then 2-inches long
• 8 to 10 large mushrooms, sliced thick
• 1 to 2 stalks celery (1-inch pieces)
• 1 (8 oz.) can tomato sauce

1. Dredge pheasant pieces in flour mixture.
2. (Can also add a little thyme and ground bay leaf to this.)
3. Brown floured pieces in hot shortening in Dutch oven.
4. Add chicken broth, chervil, sage, parsley and garlic.
5. Simmer, covered, in Dutch oven for 40 minutes.
6. Add celery, onions, carrots and tomato sauce.
7. Simmer another 15 minutes.
8. Add mushrooms; simmer 15 minutes.
9. Can thicken "gravy" with flour paste if needed.
10. Serve with long grain and wild rice mixture (Uncle Ben's).

filet breasts, shortening, flour, chicken broth, fresh chervil, fresh parsley, clove garlic, sage, onions, carrots, mushrooms, stalks celery, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=874523 (may not work)