Lentil Pheasant Soup

Ingredients

some garlic
2 tb olive oil
2 tb butter
3 carrots
1 1/4 in dice
3 cup celery stalks
1 parsnip
4 c defatted
3 c tomatos
1 lentils well
2 lb pheasant
6 tb italian parsley
1 tb rosemary
1 ts rosemary
1/4 ts allspice
3/4 c dry sherry

Instructions

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.