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Ingredients Jump to Instructions ↓

  1. 2 tb Oil

  2. 2 Pheasants; quartered

  3. 1 tb Finely minced onion

  4. 3 tb Sherry vinegar

  5. 1 ts Tomato paste

  6. 1 c Chicken stock

  7. OR low-sodium chicken broth

  8. 1/2 ts Salt

  9. 1/4 ts Freshly ground pepper

  10. 1 Cinnamon stick; -

  11. 1 ts -Ground cinnamon

  12. 4 tb Finely chopped fresh basil

  13. leaves only

  14. 3 tb Unsalted butter

Instructions Jump to Ingredients ↑

  1. PREHEAT OVEN TO 425F.

  2. Heat the oil in an oven-proof skillet over high heat, add the pheasant and brown well.

  3. Discard the cooking fat in the skillet, add onion, vinegar, tomato paste, chicken stock, salt, pepper and cinnamon.

  4. Bring to a boil, place in the oven, uncovered, and cook for 35 minutes.

  5. Remove from oven, remove the pheasant pieces to a platter and place the skillet over medium heat on the stove.

  6. Cook until the liquid becomes saucelike.

  7. Remove from heat, add the basil and whisk in the butter.

  8. Pour the sauce over the pheasant and serve.

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