Pheasant Bake

2 good sized pheasants, cut in half, legs and thighs de-jointed

1-1/2 cups sliced onion

4 tablespoons chopped parsley

1-1/2 cups chopped celery

1 clove minced garlic

1 bay leaf

6 whole cloves

1 tablespoon Worcestershire sauce

1 teaspoon Kitchen Bouquet

1 teaspoon Italian herbs (dried)

2 tablespoons catsup

3-4 inch sprig fresh or dried rosemary

2 cups white wine

1 cup chicken broth

1 (12 ounce) can tomato juice

2 cups sliced fresh mushrooms or 1 jar button mushrooms

2 - 3 carrots, sliced

Wondra flour to thicken

may add 2 packages Schilling brown gravy mix (directions on package)

salt and pepper to taste

Cover and cook in 350 degree oven 60 minutes or until meat is good and tender.

Copyright 1998-2014 Stephen Ricciardelli