*  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 -- -ÿÿ
    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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