FBD

Pheasant Jubilee

pheasant jubilee

OtherOtherEasy30 minBy Northstar

Ingredients

Servings
4
  • 4 pheasants, quartered
  • Flour
  • 1/2 butter or margarine
  • 1 onion chopped
  • 1/2 cup golden raisins
  • 1 cup chili sauce
  • 1/2 water
  • 1/2 brown sugar
  • 2 tablespoons Worchesershire sauce
  • 1/4 teaspoon garlic powder
  • 1 cup Sherry
  • 1 (1−lb.) can pitted dark sweet cherries, drained

Instructions

  1. 1

    Dust pheasants with flour.

  2. 2

    Melt butter in a heavy skillet: brown birds thoroughly.

  3. 3

    Place pheasants in a deep casserole.

  4. 4

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

  5. 5

    Bake covered, in a moderately slow oven (325F) for 1 1/2 hours.

  6. 6

    remove cover; add sherry and cherries.

  7. 7

    Continue baking 20 minutes longer.

  8. 8

    To serve, transfer to a deep chafing or warming dish.

Tags

soupamericanother