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Baked Pheasant   (download pdf)
 
Ingredients
2 pheasants cut in portions
1 tbsp. All purpose flour
¼ c. water
¼ c. packed brown sugar
2 tbsp. White vinegar
2 tbsp. Lemon juice
2 tbsp. Worcestershire sause
1 small onion, chopped
1 tsp. Ground mustard
1 tsp. Paprika
1 tsp. Chili powder
salt and pepper to taste


Place chicken into a lightly greased 9x 13 inch backing dish. Whisk together flour and water in sauce pan until smooth. Add brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce. Stir until mixture begins to boil. Continue stirring for 2 minutes, until thick. Add onions, mustard paprika, chili powder, salt and pepper. Pour sauce over pheasant and refrigerate for 2-4 hrs.

Remove from refrigerator 30 mins before baking. Preheat over to 350 degrees. Bake, uncovered, for 35-45 mins. Or until pheasant juice runs clear.

 
   
 
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