December 7, 2008

BARBECUED PHEASANT

2 pheasants
Flour, salt, pepper
1 lg. onion, chopped
1 tbsp. butter, melted
1 tbsp. brown sugar
1 tbsp. cornstarch
1/4 c. tomato catsup
2 tbsp. vinegar
2 tbsp. Worcestershire sauce
1/4 tsp. dry mustard
2 c. cooked tomatoes

Cut pheasant into serving pieces and coat with flour to which salt and pepper have been added. Brown in hot fat. Saute onion in melted butter until tender. Combine brown sugar and cornstarch; blend into onions. Gradually add remaining ingredients and 1/4 teaspoon each of salt and pepper, stirring constantly. Cook slowly 20-25 minutes or until slightly thickened. Stir frequently. Pour sauce over pheasant; cover. Bake at 300 degrees for 1 1/2 hours, basting with sauce occasionally. Serves 4.

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