Pheasant Ranchero - Mexico Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2: Pheasants-disjointed,
Lard or shortening,
16 ounce: Water,
1/2 tsp: Cayenne pepper,
1 tsp: Salt,
3 tbsp: Cumin seeds,
4 tbsp: Chili peppers,
Flour for sauce & water,
Roux,
Directions:
Brown the pheasant pieces in the lard in a large skillet or sauce
pan. Add all ingredients except the roux and bring to a boil. Simmer
and thicken with the roux and stir thoroughly. Add the pheasant
pieces, cover and simmer for forty five minutes. Remove the pheasant
and when ready to serve add the remaining sauce over the pieces.
Keywords: 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
pan. Add all ingredients except the roux and bring to a boil. Simmer
and thicken with the roux and stir thoroughly. Add the pheasant
pieces, cover and simmer for forty five minutes. Remove the pheasant
and when ready to serve add the remaining sauce over the pieces.
Keywords: 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