LOCATION: Recipes >> Pressure Cooker >> Claypot Pheasant
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Claypot Pheasant
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PHEASANT WITH APRICOT SAUCE - Clay Pot
1 ready-to-cook pheasant, cut up
1/2 c. chicken broth
1/2 c. apricot nectar
4 tsp. cornstarch
1/4 tsp. ginger
salt and pepper
Soak top and bottom of clay cooking pot in water for 15 minutes.
Drain pot and place pheasant pieces in bottom. Season with salt
and pepper. In a large measuring cup combine broth, juice, cornstarch
and ginger. Pour over pheasant. Place lid on pot and put in cold
oven. Turn oven to 450 degrees. Bake 1 1/4 hours, until pheasant
is tender. Strain sauce and serve with pheasant.
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