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Pheasant with cinnamon and basil
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| Artist: |
_ |
| Categories: |
Poultry |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Oil | | 2
| | Pheasants, quartered | | 1
| tbsp | Finely minced onion | | 3
| tbsp | Sherry vinegar | | 1
| tsp | Tomato paste | | 1
| cup | Chicken stock | | | -OR low-sodium chicken broth | | 1/2
| tsp | Salt | | 1/4
| tsp | Freshly ground pepper | | 1
| | Cinnamon stick, -=OR=- | | 1
| tsp | -Ground cinnamon | | 4
| tbsp | Finely chopped fresh basil | | | - leaves only | | 3
| tbsp | Unsalted butter |
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Procedures:
| 1 | Preheat oven to 425°F. | | 2 | Heat the oil in an oven-proof skillet over high heat, add the pheasant and brown well. | | 3 | Discard the cooking fat in the skillet, add onion, vinegar, tomato paste, chicken stock, salt, pepper and cinnamon. | | 4 | Bring to a boil, place in the oven, uncovered, and cook for 35 minutes. | | 5 | Remove from oven, remove the pheasant pieces to a platter and place the skillet over medium heat on the stove. | | 6 | Cook until the liquid becomes saucelike. | | 7 | Remove from heat, add the basil and whisk in the butter. | | 8 | Pour the sauce over the pheasant and serve. |
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