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 chicken broth
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 oven, uncovered,
and cook for 35 minutes. Remove from oven, remove the pheasant pieces
to a platter and place the skillet over medium heat on the stove.
Cook until the liquid becomes saucelike. Remove from heat, add the
basil and whisk in the butter. Pour the sauce over the pheasant and
serve.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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