East Indian Pheasant

2 sm Pheasants
1/2 c Butter
Salt & pepper to taste
1/8 ts Saffron
2 tb Tomato puree
1 1/2 c Light cream

Melt butter in a heavy skillet, saute pheasant until browned. Season with salt and pepper, saffron, tomato puree and cream and blend well. Cover and simmer for fifteen minutes. Remove cover and cook until sauce is reduced in half.

Printer friendly version: East Indian Pheasant

Click Back to return here.