| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Mexican |
Game, Main dishes, Mexican, Poultry, Sauces |
6 |
Servings |
INGREDIENTS
|
|
Almond Red Sauce; * |
| 1 |
|
Pheasant; ** |
| 2 |
tb |
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
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