Recipe - Pheasant With Cinnamon And Basil

2 tablespoon Oil
2 Pheasants; quartered
1 tablespoon Finely minced onion
3 tablespoon Sherry vinegar
1 teaspoon Tomato paste
1 cup Chicken stock
OR lowsodium chicken broth
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper
1 Cinnamon stick; =OR=
1 teaspoon Ground cinnamon
4 tablespoon Finely chopped fresh basil
leaves only
3 tablespoon Unsalted butter

PREHEAT OVEN TO 425F. Heat the oil in an ovenproof 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.

MICHAEL ROBERTS PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini