Serves: 6
Total Calories: 84
Prep time: n/a
Cook time: 1 hour
Total time: 1 hour

2 pheasant
1 1/2 cups beef bouillon or chicken bouillon
1 onion, quartered
1 carrot, cut up
1 cup chopped celery
1 cup mushrooms caps
2 tablespoons chopped parsley
1 teaspoon salt
freshly ground black pepper

Roast pheasants in a moderate oven (375°F) for one hour or until done. Slice breasts, cover them and keep hot over boiling water. Remove legs. Combine legs and carcasses with bouillon, onion, carrot, celery, salt and pepper. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Remove legs from stock, slice off meat and keep it hot with breast slices. Strain stock, add mushroom caps and parsley, and simmer for 15 minutes. Serve sliced pheasant meat with sauce.

Nutritional Facts:

Serves: 6
Total Calories: 84
Calories from Fat: 40

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