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Ingredients
US|METRIC
4 SERVINGS
- 1 qt. broth (pheasant, or chicken broth, or salted water)
- 4 pheasant breasts (skinless, about 1 1/2 pounds)
- 1/4 cup olive oil
- 1 onion (large, sliced stem to root, about 2 cups)
- 6 bell peppers (various colors, sliced into strips)
- 2 hot peppers (sliced)
- 4 cloves garlic (sliced thin)
- 1 Tbsp. dried oregano
- 1/4 cup white wine (or the stock you cooked the pheasant in)
- 5 tomatoes (Roma or other paste, seeded and cut into chunks)
- salt
- black pepper
- 1/4 cup chopped parsley (or basil)
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