Pheasant With Cinnamon And Basil

This International main features Oil, Quartered, Finely minced onion, Sherry vinegar, Tomato paste. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 214.2

Dietary: Gluten-free

Description

This International main features Oil, Quartered, Finely minced onion, Sherry vinegar, Tomato paste. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

2 tablespoon Oil
2 Pheasants Quartered
1 tablespoon Finely minced onion
3 tablespoon Sherry vinegar
1 teaspoon Tomato paste
1 cup Chicken stock -- OR

Directions

1
Heat oil or butter in a skillet over medium-high heat.
2
Add Chicken stock -- OR and cook until golden brown and cooked through.
3
Remove from skillet and set aside.
4
Add Finely minced onion and cook until tender.
5
Return protein to skillet.
6
Add Sherry vinegar and heat through.
7
Season to taste and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 214.2kcal

% Daily Value *
Total Fat 14.7g23%
Saturated Fat 3.1g16%
Cholesterol 53.4mg18%
Sodium 57.7mg3%
Total Carbohydrate 0.6g1%
Dietary Fiber 0.1g1%
Sugars 0.3g
Protein 16.3g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, basil, boiling, chicken, cinnamon, finely, international, main, minced, oil, onion, paste, pheasant, quartered, sherry, stock, title, tomato, vinegar, with

Read it online: https://www.chefs-mate.com/recipe/pheasant-with-cinnamon-and-basil/