Frank's Recipes! Pheasant In Almond Red Sauce

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Pheasant In Almond Red Sauce

1 each Pheasant;
2 tablespoon Vegetable Oil
1/2 cup Chicken Broth

Almond Red Sauce
1/2 cup Slivered Almonds; Toasted
1 cup Onion; Finely Chopped
1 each Clove Garlic; Crushed
2 tablespoon Vegetable Oil
8 oz Tomato Sauce; 1 cn
2 +OK message will be deleted
tsp Red Chiles; Ground
1/4 tsp Red Pepper; Ground

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.

Almond Red Sauce
Place almonds in food processor workbowl fitted with steel blade or in blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingredients except almonds. Heat to boiling; reduce heat. Simmer 1 minute stirring constantly; stir in almonds. Serve hot. Makes about 1 3/4 cups of sauce.