Ingredients

1 pheasant             
1 carrot
1 onion                   
4 tomatoes
½ lb mushrooms     
2 oz flour
4 oz butter              
Seasoning
1 ½ pt. Stock

Method

Cut the onion and carrot into cubes and joint the pheasant.

Melt the butter in a strong pan and fry the pheasant, onion and carrot lightly until golden.

Add the stock and seasoning and simmer for 30 minutes

Add the tomatoes, quartered, and the mushrooms and simmer for a further 30 minutes.

Thicken and serve.