Pheasant with cinnamon and basil
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 2 | Pheasants -- quartered | |
| 1 | tablespoon | Finely minced onion |
| 3 | tablespoons | Sherry vinegar |
| 1 | teaspoon | Tomato paste |
| 1 | cup | Chicken stock -- OR |
| Low-sodium chicke | ||
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| 1 | Cinnamon stick -- -=OR=- Ground cinnamon | |
| 4 | tablespoons | Finely chopped fresh basil |
| Leaves only | ||
| 3 | tablespoons | Unsalted butter |
Directions
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 MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :