---------- Recipe via Meal-Master (tm) v8.03
       Title: Pheasant in almond red sauce
  Categories: Game, Main dish, Mexican, Poultry, Spices
       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.