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Pheasant Jubilee

Serves: 5
Total Calories: 267

Ingredients

2 pheasant, quartered
flour, enough to dredge
1/2 cup margarine
1 onion, chopped
1/2 cup raisins
1 cup chili sauce
1/2 cup water
1/2 cup packed brown sugar
2 tablespoons Worcestershire sauce
1/4 teaspoon garlic powder
1 cup sherry

Directions:

Dust pheasants with flour in plastic bag. Melt butter in fry pan; brown birds thoroughly. Place pheasant in casserole. In fry pan, combine remaining ingredients except sherry. Bring to a boil. Scrape bottom and sides of pan and pour over pheasants. Bake covered at 325° for 1 hour. Remove cover, add sherry, and bake 20 minutes longer. Serve with brown or wild rice and a good red wine.

Nutritional Facts:

Serves: 5
Total Calories: 267
Calories from Fat: 64

This Pheasant Jubilee recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


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