"1 whole pheasant (approximately 3.5 lbs)"
"1 bunch of parsley"
"1 large, coarsely chopped carrot"
"1 cup, chopped fresh tomatoes"
"1 medium onion, coarsely chopped"
"6 cups chicken broth"
"2 tablespoons unsalted butter"
"2 teaspoons grated ginger"
"1 teaspoon cornstarch"
Sal and black pepper to taste
"1 whole pheasant (approximately 3.5 lbs)"
"1 bunch of parsley"
"1 large, coarsely chopped carrot"
"1 cup, chopped fresh tomatoes"
"1 medium onion, coarsely chopped"
"6 cups chicken broth"
"2 tablespoons unsalted butter"
"2 teaspoons grated ginger"
"1 teaspoon cornstarch"
Sal and black pepper to taste
Cut the pheasant into joints
Make fillets from the breast and remove legs, thighs, and wings
Use the remaining pheasant (neck, back, and giblets) to make a roux with butter and add parsley, carrot, tomato, and onion
Add chicken broth and reduce by half
Simmer until reduced by half
Set aside
In another pan, melt butter and whisk in grated ginger, cornstarch, and salt
Bring to a boil and simmer for 10 minutes
Season with salt and pepper
Serve the pheasant pieces and legs with the ginger sauce.
