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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. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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|Serving Size: 1 Serving (138g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 347 (95%)|
|Amt Per Serving||% DV|
|Total Fat 38.6g||51 %|
|Saturated Fat 22.4g||112 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 94mg||29 %|
|Sodium 141.6mg||5 %|
|Potassium 137.4mg||4 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.5g|
|Protein 2.6g||4 %|
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Calories per serving: 367
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