Barbecued pheasant - united states
6 servings
Ingredients
| Quantity | 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 |
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.