Ingredients
- 2 recipe
- 1 almond sauce (red)
- 1 pheasant
- 1,400 ml prepare almond sauce (red)
- 120 ml chicken broth
- 30 ml vegetable oil
a 25 cm 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.
