| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Mexican | Game, Main dishes, Mexican, Poultry, Sauces | 6 | Servings |
INGREDIENTS
| Almond Red Sauce, * | ||
| 1 | Pheasant, ** | |
| 2 | T | Vegetable Oil |
| 1/2 | c | Chicken Broth |
INSTRUCTIONS
See Sowest 2 for recipe. ** Pheasant should be cut into serving pieces and weigh between 2 1/2 to Prepare Almond Red Sauce and set aside. Cook pheasant in oil in a 10-inch skillet until light brown, 15 to 18 minutes; drain. Stir in broth and Almond Red Sauce. Heat to boiling and reduce the heat. Cover and simmer until pheasant is done, about 30 minutes longer. Skim fat from the sauce and serve. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”
Nutrition (calculated from recipe ingredients)
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Calories: 85
Calories From Fat: 51
Total Fat: 5.8g
Cholesterol: 17.6mg
Sodium: 71.2mg
Potassium: 90.6mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 7.8g