Pheasant Jubilee

Recipe By:
Celine
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  • Total Time 170 min Ico-add
  • Yield 6 Servings
  • Level Medium

This variation on pheasant jubilee has been handed down numerous times. It was originally published many years ago in a book titled, "Favorite Recipes of California Winemakers."
 

Ingredients

  • 1/2 cup butter
  • 4 pheasants, quartered
  • Flour for dredging
  • 1 onion, chopped
  • 1/2 cup golden raisins
  • 1 cup chili sauce
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 2 tablespoons worchestershire sauce
  • 1/4 teaspoon garlic powder
  • 1 cup sherry
  • 1 can (16 ounces) pitted dark sweet cherries, drained
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Directions

  1. 1. Melt butter in a heavy skillet; dredge the pheasants in flour and brown birds thoroughly.
  2. 2. Place pheasants in a deep casserole dish.
  3. 3. Reuse 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.
  4. 4. Bake covered in a moderately low oven (325 degrees F) for 1 1/2 hours. Remove cover; add sherry and cherries; continue baking for an additional 20 minutes.
  5. 5. Remove from oven and let the birds rest for 10 minutes. Serve with wild rice and a fresh green vegetable.