Pressure cooked pheasant with my collection of spices the other day. Deboned, strained and reserved the broth.
This am, in a heavy bottom pot with lid on and stirring regularly, sautéed onions, carrots and celery in olive oil with salt and pepper until the onion was translucent and carrots/celery were easy to cut with a fork. Added a qt of vegetable broth, brought to a boil for 30 minutes. While that was boiling I put the pheasant stock in a crock pot, I had about a pint. When the veggie mix was done I added that to the crock pot, scraping the pot and deglazing the best I could with a little bit of veggie broth and that went in the crockpot. I added the pheasant meat, thyme, rosemary and a couple bay leaves. Going to let this stew all day on low, crank it on high to bring up to a boil 60-70 minutes before eating and about 45 minutes before it's time to serve, dump in a bag of wide thick egg noodles.
