Barbecued Pheasant - United States Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2: Pheasants-disjointed,
Flour to dredge,
Salt & pepper to taste,
1: Onion-chopped,
1 tbsp: Butter-melted,
1 tbsp: Brown sugar,
1 tbsp: Cornstarch,
1/4 cup: Tomato catsup,
2 tbsp: Vinegar,
2 tbsp: Worcestershire sauce,
1/4 tsp: Dry mustard,
2 cup: Tomatoes-cooked,
Directions:
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
Cut pheasants and dredge in seasoned flour. Brown in hot oil. Saute
onions in melted butter until tender. Combine brown sugar and
cornstarch; mix with onions. Gradually add remaining ingredients and
season well. Cook slowly twenty minutes or until thick. Pour sauce
over pheasant. Cover. Bake in a preheated 300 oven for one and a half
hours, basting often to prevent drying.
Source from luhu.jp
Cut pheasants and dredge in seasoned flour. Brown in hot oil. Saute
onions in melted butter until tender. Combine brown sugar and
cornstarch; mix with onions. Gradually add remaining ingredients and
season well. Cook slowly twenty minutes or until thick. Pour sauce
over pheasant. Cover. Bake in a preheated 300 oven for one and a half
hours, basting often to prevent drying.
Source from luhu.jp