Debone the pheasant, reserving and chopping the giblets. Cut the meat into thin strips and brown in 2 tablespoons of the butter in a pot. Add water to cover and salt to taste. Simmer over low heat for about 35 minutes or until half cooked. Add the undrained mushrooms and 1 1/2 quarts chicken broth. Reduce heat and simmer for 1 1/2 hours.
Brown the reserved giblets in 1 tablespoon of the butter in a saucepan. Add cold water to cover and salt to taste. Simmer over low heat for 45 minutes. Strain and discard the solids, reserving the cooking liquid.
Heat the remaining 2 tablespoons butter in a soup pot. Add the flour and cook over low heat until brown, stirring often. Add the artichoke heart puree, liquids in which pheasants and giblets were cooked and 1 1/2 quarts chicken broth. Stir in the soy sauce and simmer for a few minutes. Add the pheasant, remaining mushrooms, salt to taste, paprika and sherry. Simmer for 10 minutes longer. Makes 10 servings.
Ingredients
1 pheasant
5 tablespoons butter
salt to taste
2 (4-ounce) cans mushrooms
3 quarts chicken broth
1/4 cup flour
1 (15-ounce) can artichoke hearts, drained and pureed
1/3 cup soy sauce
paprika to taste
1/2 cup sherry
