Pheasant down mexico way - mexico
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pheasants-disjointed | |
| Lard or shortening | ||
| 8 | ounces | Can tomatoes-chopped |
| 3 | tablespoons | Cumin seeds |
| Flour & water roux to | ||
| Thicken | ||
| 8 | ounces | Water |
| 2 | tablespoons | Sugar |
| 3 | smalls | Chili peppers |
| Chopped | ||
| 1 | large | Onion-chopped |
| 4 | ounces | Tequila |
Directions
In a large skillet saute the pheasant pieces in the lard. Cook until golden brown. In a large sauce pan add all remaining ingredients except sugar and roux. Bring to a boil and stir, reduce to simmer, add roux and thicken. Add the pheasant pieces, Tequila and sugar, cover and cook for fifty minutes.
Keywords: SJK, Tequila From
: Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:26) (159) Fido: Cooking