Pheasant in Almond Red Sauce

• 1 x almonds sauce
• 1 each pheasant pheasant
• 2 tablespoons vegetable oil
• 1/2 cup chicken broth

1. Prepare Almond Red Sauce and set aside.
2. Cook pheasant in oil in a 10-inch skillet until light brown, 15 to 18 minutes; drain.
3. Stir in broth and Almond Red Sauce.
4. Heat to boiling and reduce the heat.
5. Cover and simmer until pheasant is done, about 30 minutes longer.
6. Skim fat from the sauce and serve.

almonds sauce, pheasant, vegetable oil, chicken broth

Taken from recipeland.com/recipe/v/pheasant-almond-red-sauce-45276 (may not work)