Title: Pheasant in almond red sauce
Categories: Game, Main dish, Mexican, Poultry, Spices
Yield: 6 servings
Almond Red Sauce; *
1 Pheasant; **
2 tb Vegetable Oil
1/2 c Chicken Broth
* See Sowest 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 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.
