Pheasant with Cinnamon & Basil
Yield
6 servingsPrep
40 minCook
35 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | each |
pheasant
|
*
|
| 1 | tablespoon |
onions
finely minced |
|
| 3 | tablespoons |
sherry vinegar
|
|
| 1 | teaspoon |
tomato paste
|
|
| 1 | cup |
chicken broth
or chicken broth |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | each |
cinnamon sticks
|
*
|
| 4 | tablespoons |
basil
|
|
| 3 | tablespoons |
butter, unsalted
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | each |
pheasant
|
*
|
| 15 | ml |
onions
finely minced |
|
| 45 | ml |
sherry vinegar
|
|
| 5 | ml |
tomato paste
|
|
| 237 | ml |
chicken broth
or chicken broth |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 1 | each |
cinnamon sticks
|
*
|
| 6E+1 | ml |
basil
|
|
| 45 | ml |
butter, unsalted
|
|
Directions
Preheat oven to 425℉ (220℃).
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.
