Name: Pheasant with Peppers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 people
Ingredients: 1 quart pheasant broth or chicken broth, (or salted water); 4 skinless pheasant breasts, (about 1 1/2 pounds); 1/4 cup olive oil; 1 large onion, (, sliced stem to root (about 2 cups)); 4 to 6 bell peppers ((various colors), sliced into strips); 1 to 2 hot peppers, (sliced); 4 cloves garlic, (sliced thin); 1 tablespoon dried oregano; 1/4 cup white wine ((or the stock you cooked the pheasant in)); 5 Roma or other paste tomatoes, (seeded and cut into chunks); Salt and black pepper; 1/4 cup chopped parsley or basil