Pheasant Fricassee

Ingredients

• 6 tablespoons butter 
• 1 large carrots finely chopped
• 27.5 ounce chicken broth divided canned
• 3 tablespoons flour 
• 1 dash ground cloves 
• 1 tablespoon juice of lemon 
• 1 cup cup heavy whipping cream light
• 1 large onion finely chopped
• 2 tablespoons parsley snipped
• 0.5 teaspoon pepper 
• 2 teaspoons salt 

Equipment

• frying pan

Directions

1. Combine the 1/2 cup flour, salt and pepper in a paper bag.2
2. Add pheasant, 2 to 3 pieces at a time.3 Shake to coat well.4 In a large heavy skillet brown the pheasant in butter (350° on electric skillet).5
3. Add onion and carrot, cook 2 minutes.6
4. Add 1 can broth and cloves.7 Reduce heat (200°) Cover and simmer 45 to 55 minutes or till tender, adding 2nd can of broth as needed to prevent all juices from cooking away.8
5. Remove to warm platter.9 Measure 1 cup broth, discard remaining broth.10 Return broth to skillet.11 In a screw-top jar shake light cream and 3 tbls flour till blended.12 Stir into broth in skillet, cook and stir till thickened and bubbly.13 Stir in parsley and lemon juice.14
6. Serve over pheasant.