Clay Pot Pheasant with Apricot Sauce

1. Soak top and bottom of clay cooking pot in water for 15 minutes.
2. Drain pot and place pheasant pieces in bottom.
3. Seasoni with salt and pepper.
4. In a large measuring cup combine broth, juice, cornstarch and ginger.
5. Pour over pheasant.
6. Place lid on pot and put in cold oven.
7. Turn oven to 450 degrees.
8. Bakei 1 ¼ hours, until pheasant is tender.
9. Straini sauce and serve with pheasant.