Pheasant in Almond Red Sauce
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
almonds
sauce |
*
|
| 1 | each |
pheasant
pheasant |
*
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
almonds
sauce |
*
|
| 1 | each |
pheasant
pheasant |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
chicken broth
|
|
Directions
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.
