Pheasant with cinnamon and basil

Yield: 6 servings

Measure Ingredient
2 tablespoons Oil
2 \N Pheasants -- quartered
1 tablespoon Finely minced onion
3 tablespoons Sherry vinegar
1 teaspoon Tomato paste
1 cup Chicken stock -- OR
\N \N Low-sodium chicke
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
1 \N Cinnamon stick -- -=OR=- Ground cinnamon
4 tablespoons Finely chopped fresh basil
\N \N Leaves only
3 tablespoons 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 MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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