Title: Pheasant in Almond Red Sauce
Categories: Mexican Poultry Sauce
Yield: 6 Servings
| | | Almond Red Sauce; * |
| 1 | | Pheasant; ** |
| 2 | tb | Vegetable Oil |
| 1/2 | c | Chicken Broth |
* See Sowest 2 for recipe. ** Pheasant should be cut into serving
pieces and weigh between 2 1/2 to
3 lbs. Prepare Almond Red Sauce and set aside. Cook pheasant in oil in
a 10-inch skillet until light brown, 15 to 18 minutes; drain. Stir in broth
and Almond Red Sauce. Heat to boiling and reduce the heat. Cover and simmer
until pheasant is done, about 30 minutes longer. Skim fat from the sauce
and serve.