Pheasant ranchero - mexico
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pheasants-disjointed | |
| Lard or shortening | ||
| 16 | ounces | Water |
| ½ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Salt |
| 3 | tablespoons | Cumin seeds |
| 4 | tablespoons | Chili peppers |
| Flour for sauce & water | ||
| Roux | ||
Directions
Brown the pheasant pieces in the lard in a large skillet or sauce pan. Add all ingredients except the roux and bring to a boil. Simmer and thicken with the roux and stir thoroughly. Add the pheasant pieces, cover and simmer for forty five minutes. Remove the pheasant and when ready to serve add the remaining sauce over the pieces.
Keywords: SJK From
: Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:25) (159) Fido: Cooking