Ingredients

2 pheasants (with skins or without), quartered

¼ cup olive oil

fresh herbs

1 medium yellow onion, chopped

4 carrots, chopped

4 stalks celery, split and chopped

1 large can chopped tomatoes in juice

1 pound fresh mushrooms (wild or white)

1 cup chicken stock

½ cup red wine

Fresh ground pepper to taste

In a large Dutch oven, brown pheasant pieces in olive oil.  Remove pheasant and set aside.

Add onions, celery and carrots into the Dutch oven and sauté until onions are soft and transparent.  Additional olive oil can be used if necessary.  Add the mushrooms and sauté 1-2 minutes.  Add the wine and bring to a boil.  Add the fresh herbs and canned tomatoes and replace pheasant into the Dutch oven. Add the chicken stock and bring to a boil.  Reduce heat and simmer covered for 45 minutes.  Turn pheasant occasionally. Serve over wide flat noodles.