The original of this is in The Encyclopedia of Creative Cooking edited Charlotte Turgeon. I only had one chance to try cooking pheasant, and this is the recipe I used. While the original recipe calls for clear stock, and that's what I have written in my "family cookbook" I think I may have used chicken broth instead. I have to admit that I'm not sure, as it was so long ago. I served the pheasant with peas and pearl onions, mashed potatoes, and we had baked Alaska for dessert.