Pheasant With Cinnamon& Basil

* Exported from MasterCook *

PHEASANT WITH CINNAMON & BASIL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Oil
2 Pheasants -- quartered
1 tb Finely minced onion
3 tb Sherry vinegar
1 t Tomato paste
1 c Chicken stock
-OR low-sodium chicken broth
1/2 ts Salt
1/4 ts Freshly ground pepper
1 Cinnamon stick -- -ÿÿ
1 t -Ground cinnamon
4 tb Finely chopped fresh basil
- leaves only
3 tb Unsalted butter

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



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