| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 2 |
|
Pheasants; quartered |
| 1 |
tb |
Finely minced onion |
| 3 |
tb |
Sherry vinegar |
| 1 |
ts |
Tomato paste |
| 1 |
c |
Chicken stock OR low-sodium chicken broth |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1 |
|
Cinnamon stick; -=OR=- Ground cinnamon |
| 4 |
tb |
Finely chopped fresh basil leaves only |
| 3 |
tb |
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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