- 4 pheasants quartered
- Flour for dusting
- 1/2 cup butter or maragarine
- 1 onion chopped
- 1/2 cup golden raisins
- 1 cup chili sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 2 tablespoons Worchesershire sauce
- 1/4 teaspoon garlic powder
- 1 cup Sherry
- 1 can pitted dark sweet cherries - (16 oz) drained
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.