Basque Pheasant

• 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

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.

Ultimate Pheasant Hunting - www.ultimatepheasanthunting.com.

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.