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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...


4 pheasants, quartered

Flour

1/2 butter or maragarine

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

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 (325F) 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.




Source  :  http://chillapple.blogspot.com/2009/11/pheasant-jubilee.html

 

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