Barbecued pheasant - united states

Yield: 6 servings

Measure Ingredient
2 Pheasants-disjointed
Flour to dredge
Salt & pepper to taste
1 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.

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