Ingredients
1 almond red sauce, *
1 each pheasant, **
2 tbsp vegetable oil
1/2 cup chicken broth
Directions
* See Sowest 2 for recipe. ** Pheasant should be cut into serving
pieces and weigh between 2 1/2 to
3 lbs. Prepare Almond Red Sauce and set aside. Cook pheasant in
oil in a 10-inch 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.
Servings: 6 servings
Pheasant In Almond Red Sauce Recipe brought to you by Recipe Ideas
Categories: Nut; Pheasant; Poultry; Sauce; Wild Game
The History of Recipes
Written recipes as a concept can be observed way back into distant history, certainly as far back as the ancient Egyptians, and quite possibly further than that. Having said that, mostly, these ancient cook books were just simple hieroglyphic recipes for preparing food.
Much later, in Roman times a roman called Apicius assembled a number of documents describing recipes enjoyed by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the early Romans were skilled in the use of many spices and herbs, including some familiar names like thyme, mint and parsley. Later on, in the 15th century, knights returning from the crusades brought back many spices and herbs from the holy land, including spices like parsley and basil. The introduction of these new foods and spices created a torrent in recipe publications, the majority of which are kept safe in academic collections. When we get to the twentieth century, cookery publications were in high demand, mostly due to better eduction, people having increased free time and disposable income. |
We hope you enjoy this Pheasant In Almond Red Sauce recipe.
