Pheasant ranchero - mexico

1 servings

Ingredients

Quantity Ingredient
2 Pheasants-disjointed
Lard or shortening
16 ounces Water
½ teaspoon Cayenne pepper
1 teaspoon Salt
3 tablespoons Cumin seeds
4 tablespoons 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

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