Hunters Pheasant

1 Pheasant,pcs,hang 3day max

2 tb Sunflower oil

1 Onion,chop fine

1 lg Carrot,chop fine

2 Celery stalks,chop fine

8 oz Chicken stock

S&P 1 Bouquet garni

1 tb Arrowroot

4 tb Redcurrant/quince jelly

Preheat oven,350F In ovenproof pan fry pieces of pheasant til lightly golden. Add onion, carrot & celery & fry a couple of min. Cover with stock & season generously, add bouquet garni, & bake oven about 1hr & 20min. Remove pheasant & keep warm. Add arrowroot, mixed w/little water, & jelly & bring to boil, stir til thickens. Return pheasant to sauce & serve w/mashed potato & red cabbage.