Recipe Archives->Gamebirds->Pheasant 01

Pheasant In Almond Red Sauce 

3 pound pheasant, cut into pieces 
2 Tbsp vegetable oil   
1/2 cup chicken broth   

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.


Almond Red Sauce 

1/2 cup slivered almonds, toasted  
1 cup onion, finely chopped  
1 clove garlic, crushed 
2 Tbsp vegetable oil   
8 oz can tomato sauce  
2 tsp ground red chiles 
1/4 tsp ground red pepper 

Place almonds in food processor workbowl fitted with steel blade
or in blender container, cover and process until finely ground.  
Cook onion and garlic in oil over medium heat, stirring frequently,
until onion is tender.  Stir in remaining ingredients except almonds.
Heat to boiling, reduce heat.  Simmer 1 minute stirring constantly,  
stir in almonds.  Serve hot. Makes about 1 3/4 cups of sauce.

Printable version: pheasant01.txt.