Pheasant With Cinnamon And Basil
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 6 | Servings | |
INGREDIENTS
| 2 | T | Oil |
| 2 | Pheasants, quartered | |
| 1 | T | Finely minced onion |
| 3 | T | Sherry vinegar |
| 1 | t | Tomato paste |
| 1 | c | Chicken stock |
| OR low-sodium chicken | ||
| broth | ||
| 1/2 | t | Salt |
| 1/4 | t | Freshly ground pepper, Freshly ground pepper =OR=- |
| 1 | t | Ground cinnamon |
| 4 | T | Finely chopped fresh basil |
| leaves only | ||
| 3 | T | Unsalted butter |
INSTRUCTIONS
PREHEAT OVEN TO 425F. Heat the oil in an oven-proof skillet over high heat, add the pheasant and brown well. Discard the cooking fat in the skillet, add onion, vinegar, tomato paste, chicken stock, salt, pepper and cinnamon. Bring to a boil, place in the oven, uncovered, and cook for 35 minutes. Remove from oven, remove the pheasant pieces to a platter and place the skillet over medium heat on the stove. Cook until the liquid becomes saucelike. Remove from heat, add the basil and whisk in the butter. Pour the sauce over the pheasant and serve. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 139
Calories From Fat: 105
Total Fat: 11.8g
Cholesterol: 16.5mg
Sodium: 689.2mg
Potassium: 263.9mg
Carbohydrates: 4.5g
Fiber: 1.4g
Sugar: 1.3g
Protein: 4.7g