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Basque Pheasant

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Recipe From: Michael Grover

Ingredients:

  • 2 pheasants, cut into serving pieces
  • 1/3 cup packed brown sugar
  • 3/4 cup white wine, use good wine
  • 1/2 olive oil
  • 1/2 cup apple cider vinegar
  • 1 cup pitted medium prunes
  • 1 cup pitted medium Spanish green olives
  • 1/4 capers with juice
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 2 tbsp snipped fresh parsley
  • 2 tbsp dried basil

Directions:

Arrange the pheasant in a single layer in a 9" x 13" baking dish.

In a mixing bowl, combine the brown sugar, wine, oil and vinegar. Stir in the remaining ingredients.

Pour over the pheasant pieces, cover and refrigerate at least 6 hours or overnight. Turn the meat several times.

Bake at 350 degrees for 1 hour or until the meat is tender.

Serve the meat and juice over wild or brown rice.

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