Pheasant And Gravy
|Pheasants||6 Pound, cut into pieces|
|Olive oil||5 Tablespoon|
|Onion||1 Large, chopped|
|Minced garlic||2 Teaspoon|
|Mushrooms||1 Can (10 oz)|
|Mushroom soup||1 Can (10 oz)|
|Parsley||1 Bunch (100 gm)|
|Canned bouillon||42 Ounce|
|Flour||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Currant jelly||1 Cup (16 tbs)|
Brown pheasants well in oil and bacon drippings in heavy skillet or dutch oven; add onion and garlic and saute slightly.
Add mushrooms, soup, parsley, bouillon and bay leaf; cover and cook, stirring occasionally, for 2 hours and 30 minutes or until pheasant is tender.
Combine flour, water and jelly; add to pheasant.
Add salt and pepper; cook until thickened.