Was rummaging through my freezer and found a vacuum sealed bag of pheasant yesterday that I shot 2 years ago. Figured I might as well cook them up today, so dipped pieces in beaten egg, dredged in flour and browned in oil. Added 2 cups chicken stock, pressure cooked for 25 minutes, let pressure go down slowly. Removed pieces and thickened sauce with a little cornstarch, added a couple of pats of cold butter and had a fine meal!
