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Pheasant Jubilee Recipe

Pheasant Jubilee Recipe

Postby HighHeelKitchen » Tue Jul 05, 2011 11:49 am

Pheasant Jubilee:
4 pheasants, quartered
1/2 cup butter
1 onion chopped
1/2 cup golden raisins
1 cup chilli sauce
1/2 cup water
1/2 cup 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, chilli 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 F) 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.

Suggested to serve with wild rice and fresh green vegetable.
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