Pheasant Pignoli

1 pheasant

1 teaspoon salt

1 teaspoon pepper

1 onion

1/4 cup raisins (white or red)

1 cup chicken broth

2 tablespoons oil

touch of sage

1/4 cup pignoli nuts (pine nuts)

1/2 cup sherry or marsala wine

Use a heavy covered frying pan (stainless steel or iron).

Cut pheasant into eight pieces. Put oil and meat into frying pan. Add salt, pepper, sage, pignoli nuts, raisins and sliced onion to meat. With one half flame brown meat on both sides. The pan should become a little tacky. When meat is browned, add wine and raise flame almost to highest point for about one and a half to two minutes. Using a metal spatula, scrape bottom of pan to keep from sticking. After loosening residue in bottom of pan, pour in chicken broth and let it come to a boil. Place cover on and let simmer for 30 minutes at reduced flame.

Copyright 1998-2014 Stephen Ricciardelli