Pheasant mexican style - mexico

1 servings

Ingredients

Quantity Ingredient
2 cups Pheasant-shredded/cooked
4 tablespoons Butter
½ teaspoon Salt
½ teaspoon Pepper
1 pounds Mushrooms
2 cups Rice
2 teaspoons 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

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