Pheasant Stew

Ingredients

• 1 pheasant, quartered, filet breasts
• 2 Tbsp. shortening
• flour, salt and pepper
• 1 (14 oz.) can chicken broth
• 1 Tbsp. fresh chervil, chopped or 1 tsp. dry
• 3 Tbsp. fresh parsley (1 Tbsp. dry)
• 1 clove garlic
• 1 tsp. sage
• 6 to 8 boiling onions
• 3 to 4 carrots, halved lengthwise, then 2-inches long
• 8 to 10 large mushrooms, sliced thick
• 1 to 2 stalks celery (1-inch pieces)
• 1 (8 oz.) can tomato sauce