1
pheasant
2
medium onions, chopped
1
c. catsup
¼ c.
Worcestershire sauce
2
tbsp. vinegar
1
tsp. salt
1
tsp. chili powder
2
c. water
Place cut-up pheasant in shallow pan. Sprinkle chopped
onions on top of bird.
 |
| So this uses a TON of onions. Your house is going to smell like onions for DAYS. Just come to terms with that right now. |
Brown in oven at 450F for 30 minutes. Heat remaining
ingredients together in sauce pan.
 |
| This is an interesting barbecue sauce. It doesn't taste very good by itself, but once it's baked into the pheasant it works really well. |
Pour over pheasant. Bake in 350F oven for 1
hr. or more if larger or older bird.
 |
| Pretty soupy. Might want to use a pan with higher sides than I did. |
 |
| Boom! Here's a leg and a breast all ready to go. |
My Rating: 4/5 "While I was making this I was really ready for it to not be good. I even had a backup dinner in mind just in case. But it turned out tasty! The sauce is a great pairing with the meat and all the flavor gets cooked into the onions as well, so it's all pretty well-combined when it gets done. If you have still have pheasant laying around and want to try something different with it, give this a shot!"
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