Total Calories: 77
Roast pheasants in a moderate oven (375°F) for 1 hour or until done. Slice breasts, cover them and keep hot over boiling water. Remove legs. Combine legs and carcasses with bouillon, onion, carrot, celery, salt and pepper. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove legs from stock, slice off meat, and keep it hot with breast slices. Strain stock, add mushroom caps and parsley, and simmer 15 minutes. Serve sliced pheasant meat with sauce.
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