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Barbecued Pheasant

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  • 2 pheasants
  • Shortening
  • Flour
  • Salt and Pepper
  • 1 lg. onion, chopped
  • 1 tbsp. melted butter
  • 1 tbsp. brown sugar
  • 1 tbsp. cornstarch
  • 1/4 cup catsup
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. vinegar (or less)
  • 1/2 tsp. dry mustard
  • 1 qt. tomatoes


Bone pheasant and cut into bite size pieces, coat with flour, salt, and pepper. Brown in shortening and place in casserole dish.

Saute onion in butter in skillet; combine brown sugar and cornstarch and add to onion. Gradually add remaining ingredients along with 1/4 tsp. salt and pepper. Cook sauce 20-25 minutes; then pour over browned meat pieces. Bake 1 1/2 hours at 300 degrees F. basting occasionally. May be served on bed of rice if desired.

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