Yield: 6 servings
Measure | Ingredient |
---|---|
2 \N | Pheasants-disjointed |
\N \N | Flour to dredge |
\N \N | Salt & pepper to taste |
1 \N | Onion-chopped |
1 tablespoon | Butter-melted |
1 tablespoon | Brown sugar |
1 tablespoon | Cornstarch |
¼ cup | Tomato catsup |
2 tablespoons | Vinegar |
2 tablespoons | Worcestershire sauce |
¼ teaspoon | Dry mustard |
2 cups | Tomatoes-cooked |
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.