Pheasant

1 ea Pheasant; **

2 tb Vegetable Oil

1/2 c Chicken Broth

2 for recipe. ** Pheasant should be cut into serving pieces and weigh between

2 1/2 to 3 lbs. Prepare Almond Red Sauce and set aside. Cook pheasant in oil in

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.