Pheasant Stew - cooking recipe

Ingredients

2 pheasants, cut up
6 carrots
2 turnips
3 onions
4 potatoes
1 can mushrooms
1 c. parsley

Preparation

Stew pheasants until tender.
Add chopped carrots, turnips, onions, potatoes, mushrooms and parsley.
Add water, if necessary, to make about 1 quart of stock.
When veggies are tender.
Serve at once.