Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Oil
2 Pheasants -- quartered
1 tb Finely minced onion
3 tb Sherry vinegar
1 ts Tomato paste
1 c Chicken stock -- OR
Low-sodium chicke
1/2 ts Salt
1/4 ts Freshly ground pepper
1 Cinnamon stick -- -=OR=-
1 ts -Ground cinnamon
4 tb Finely chopped fresh basil
Leaves only
3 tb 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

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