Pheasant mexican style - mexico
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Pheasant-shredded/cooked |
| 4 | tablespoons | Butter |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | pounds | Mushrooms |
| 2 | cups | Rice |
| 2 | teaspoons | Orange rind |
| 6 | Tomatoes-quartered | |
Directions
Cook tomatoes in two tablespoons of butter until they are soft.
Season with the salt and pepper and keep warm.
In a sauce pan brown the mushrooms in the remaining butter, add the pheasant meat, orange rind and season to taste. Heat the mixture thoroughly. Serve the pheasant in the center of a ring of cooked, buttered rice and surround with the sauteed tomatoes.
Keywords: Rice, SJK From
: Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:25) (159) Fido: Cooking