Yield: 1 servings
Measure | Ingredient |
---|---|
2 larges | Pheasants-halved |
4 cups | Water |
½ cup | Vinegar |
4 cups | Celery-chopped |
2 \N | Onions-quartered |
4 \N | Whole cloves |
2 \N | Inch piece cinnamon stick |
6 teaspoons | Sugar |
1 teaspoon | Salt |
2 \N | Bay leaves |
\N \N | Salt & pepper to taste |
½ cup | Butter |
Cut each pheasant in half. Combine water and next eight ingredients in a large bowl. Marinate pheasant halves in mixture for twelve hours. Remove pheasant and dry well. Reserve marinade. Sprinkle pheasant with salt and pepper and brown in hot butter in a large skillet. Add the marinade and simmer covered about one hour or until pheasant is tender, adding more marinade if needed.
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:21) (159) Fido: Cooking