MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Lentil Pheasant Soup
  Categories: Soups/stews
       Yield: 1 servings
       2 tb Olive oil
       2 tb Unsalted butter
       3    Carrots cut into 1/2-in
       3    Celery stalks cup into
            -1/2-in dice
       1 md Parsnip, peeled cut into
            -1/4-in dice
       3 cl Garlic, minced and peeled
       4 c  Defatted canned or fresh
            -Made chicken broth
       3 c  Drained crushed canned
            -Plum tomatos
       1 c  Dried lentils rinsed well
       2 lb Pheasant/chicken/guinea hen
            -Quartered with backbone
       6 tb Italian parsley
       1 tb Chopped fresh rosemary OR
       1 ts Dried rosemary
     1/4 ts Ground allspice
            Fresh ground black pepper
            Salt to taste optional
     3/4 c  Dry sherry
   Heat oil and butter in s soup pot. Add carrots, onions, celery,
   parsnip and garlic. Cook, covered, over medium heat for 15 minutes to
   wilt vegetables. Stir once. Add broth, tomatos, lentils, pheasant
   legs and backbone. Simmer, partially covered, for 15 minutes. Add
   pheasant breasts and simmer another 15 minutes. Remove legs and
   breasts; reserve. Leave backbone in. Add 4 Tb parsley, rosemary,
   allspice, pepper and salt.  Stir and simmer, covered, another 20
   minutes. While soup simmers, remove skin from pheasant and shred
   meat. Remove cover from soup, add shredded pheasant, shhery and
   remaining parsley. Serve immediately.