1 x Almond Red Sauce; *
1 ea Pheasant; **
2 tb Vegetable Oil
1/2 c Chicken Broth
* 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.