Pheasant Jubilee

Recipe Ingredients

4		Pheasants - quartered
		Flour - for dusting
1/2 cup	99g / 3.5oz	Butter or maragarine
1		Onion chopped
1/2 cup	80g / 2.8oz	Golden raisins
1 cup	237ml	Chili sauce
1/2 cup	118ml	Water
1/2 cup	80g / 2.8oz	Brown sugar
2 tablespoons	30ml	Worchesershire sauce
1/4 teaspoon	1.3ml	Garlic powder
1 cup	237ml	Sherry
1		Pitted dark sweet cherries - (16 oz) - drained

Recipe Instructions

Dust pheasants with flour. Melt butter in a heavy skillet: brown birds thoroughly. Place pheasants in a deep casserole.

In the same skillet, combine onion, raisins, chili sauce, water, brown sugar, Worchestershire sauce and garlic; boil briefly, scraping browned meat from bottom and sides of pan; pour over pheasants.

Bake covered, in a moderately slow oven (325 degrees) for 1 1/2 hours. remove cover; add sherry and cherries. Continue baking 20 minutes longer.

To serve, transfer to a deep chafing or warming dish. This works well with wild rice and a fresh green vegetable.

This recipe yields ?? servings.

Source:
Fish and Game Cookbook at http://www.foodreference.com

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