*  Exported from  MasterCook  *

                      PHEASANT WITH CINNAMON & BASIL

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       tb           Oil
   2                    Pheasants -- quartered
   1       tb           Finely minced onion
   3       tb           Sherry vinegar
   1       t            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       t            -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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