Ingredients

2 Tbsp. butter
1 pheasant, or other sm. bird, cut into pieces
2 onions, chopped
1 clove garlic, minced
1 stalk celery, chopped
2 carrots, scraped and cut thin
8 C. chicken stock
1 lb. mushrooms, sliced
1 sprig thyme
Salt and pepper to taste

Cooking Instructions

Heat butter in kettle and saute pheasant pieces until brown. Remove bird and add onions, garlic, celery, and carrots. Saute until tender. Add stock and return pheasant to kettle. Simmer 10 minutes. Add mushrooms and thyme, season with salt and pepper, and simmer until meat is tender. Remove pheasant pieces, pull meat from bones, cut up meat, and return to kettle. Reheat. Serves 6-8.
 
 
 "All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)