Anononymous 8-01-05

4 pheasants, quartered

Flour

1/2 butter or maragarine

1 onion chopped

1/2 cup golden raisins

1 cup chili sauce

1/2 water

1/2 brown sugar

2 tablespoons Worchesershire sauce

1/4 teaspoon garlic powder

1 cup Sherry

1 (1-lb.) can pitted dark sweet cherries, drained

Dust pheasants with flour. Melt butter in a heavy skillet: brown birds thoroughly. Place pheasants in a deep casserole. In the same skillet, combine onion, raisins, chili sauce, water, brown sugar, Worchestershire sauce and garlic; boil briefly, scraping browned

meat from bottom and sides of pan; pour over pheasants. Bake

covered, in a moderately slow oven (325F) for 1 1/2 hours. remove

cover; add sherry and cherries. Continue baking 20 minutes longer.

To serve, transfer to a deep chafing or warming dish. This works

well with wild rice and a fresh green vegetable. Pheasant

Jubilee 34