Ingredients
2 tbsp oil
2 pheasants, quartered
1 tbsp finely minced onion
3 tbsp sherry vinegar
1 tsp tomato paste
1 cup chicken stock or low-sodium chicken, broth
1/2 tsp salt
1/4 tsp freshly ground pepper
1 cinnamon stick, -=or=- ground cinnamon
4 tbsp finely chopped fresh basil leaves, only
3 tbsp unsalted butter
Directions
PREHEAT OVEN TO 425F. Heat the oil in an oven-proof skillet over high
heat, add the pheasant and brown well. Discard the cooking fat in the
skillet, add onion, vinegar, tomato paste, chicken stock, salt,
pepper and cinnamon. Bring to a boil, place in the oven, uncovered,
and cook for 35 minutes. Remove from oven, remove the pheasant pieces
to a platter and place the skillet over medium heat on the stove.
Cook until the liquid becomes saucelike. Remove from heat, add the
basil and whisk in the butter. Pour the sauce over the pheasant and
serve.
Servings: 6 servings
Pheasant With Cinnamon & Basil Recipe brought to you by Recipe Ideas
Categories: Pheasant; Poultry; Wild Game
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions back into antiquity, in fact as far back as the Egypt of the Pharoahs, and potentially, even further back. Having said that, generally, these ancient recipes were just primitive hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe found, according to historians are a few stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Progressing into The time of the romans around 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvres, main meal and afters, something we still use today. Additionally, he informs us how the cooks of Roman times made use of many different aromatic flavors, including a few that are still present in modern kitchens like bay, mint and dill. Moving on, there are some interesting books published in the fourteenth century - one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the curry that is familiar to us all today, but rather descriptions of the types of food cooked for the nobility of that time. Later, in the 15th century, the Crusaders brought back a variety of foods and spices from the Middle-East, including spices like coriander, parsley, and rosemary. These new foods and spices caused an explosion in manuscripts on food, most of which are now in private collections. Like it or not, the introduction of TV brought us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Pheasant With Cinnamon & Basil recipe.
