Pheasant Stew

For the pheasant ragout, fry the sugar and onions in hot oil until the sugar caramelizes and the onions are brown. Add vinegar and the diced meat and bacon and let it fry.

Then add tomato paste and deglaze with red wine. If necessary, add some soup and let everything steam.

A little later, add the root vegetables and let them steam until done. Finally, season to taste and serve the pheasant stew hot.

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