Pheasant in Almond Red Sauce

Mexican cooks have long thickened and enriched sauces with ground nuts, and this almond red sauce, a cousin of the almendrado, gives lean pheasant the velvety backbone it needs. The almonds melt into the sauce as it simmers, lending body and a gentle sweetness that plays against the warm spice.

The method is classic braising. Brown the pheasant in oil first to build flavor and color, then drain off the excess fat so the sauce doesn’t turn greasy. Add the chicken broth and almond red sauce, bring it to a boil, then cover and simmer low and slow. Pheasant is a lean bird that dries out fast over high heat, so this gentle, moist cooking is exactly what keeps it tender.

Skim the fat off the top before serving for a cleaner sauce. Spoon it generously over the bird and serve with warm tortillas or rice to catch every drop. If pheasant is hard to come by, the dish translates beautifully to chicken, which braises in the same nutty sauce.

Chef Tips

• Brown the pheasant well before braising. That seared surface deepens the whole sauce.
• Drain the fat after browning and skim again at the end, since pheasant and oil can otherwise leave the sauce greasy.
• Keep the simmer gentle and covered. Lean game birds toughen and dry out over a hard boil.
• Toast the almonds before grinding them into the sauce for a deeper, rounder flavor.

Variations

• Chicken, rabbit, or guinea fowl all work in place of pheasant.
• Add a dried chile or two to the sauce for more heat and smokiness.
• Stir a square of dark chocolate into the sauce to nudge it toward a mole.