Pheasant Mexican Style - Mexico Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 cup: Pheasant-shredded/cooked,
4 tbsp: Butter,
1/2 tsp: Salt,
1/2 tsp: Pepper,
1 lbs: Mushrooms,
2 cup: Rice,
2 tsp: Orange rind,
6: Tomatoes-quartered,
Directions:
Cook tomatoes in two tablespoons of butter until they are soft.
Season with the salt and pepper and keep warm.
In a sauce pan brown the mushrooms in the remaining butter, add the
pheasant meat, orange rind and season to taste. Heat the mixture
thoroughly. Serve the pheasant in the center of a ring of cooked,
buttered rice and surround with the sauteed tomatoes.
Keywords: Rice, SJK From
: Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
From: Sallie Krebs Date: 07-09-95 (21:25) (159)
Fido: Cooking
Source from luhu.jp
Season with the salt and pepper and keep warm.
In a sauce pan brown the mushrooms in the remaining butter, add the
pheasant meat, orange rind and season to taste. Heat the mixture
thoroughly. Serve the pheasant in the center of a ring of cooked,
buttered rice and surround with the sauteed tomatoes.
Keywords: Rice, SJK From
: Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
From: Sallie Krebs Date: 07-09-95 (21:25) (159)
Fido: Cooking
Source from luhu.jp