Pheasant In Wine Sauce - cooking recipe

Ingredients

1 pheasant, cut into 4 pieces
flour
pepper
salt
2 Tbsp. cooking oil
6 carrots, chunked
4 celery stalks, cubed
4 onions, peeled and halved
12 whole medium mushrooms
1 c. dry red wine or your favorite

Preparation

Dredge pheasant quarters in flour seasoned with salt and pepper.
Heat oil in large, heavy skillet or Dutch oven and brown. Remove bird from pan.
Add more oil, if necessary, and brown vegetables on all sides.
Add wine and return pheasant to pan. Add salt and pepper to taste.
Cover pan.
Lower heat and simmer until the leg meat is tender, about 30 minutes.
Turn meat once during cooking.
Add more liquid, if necessary.
Each pheasant serves 2.