Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Pheasants-halved
4 c Water
1/2 c Vinegar
4 c Celery-chopped
2 Onions-quartered
4 Whole cloves
2 Inch piece cinnamon stick
6 ts Sugar
1 ts Salt
2 Bay leaves
Salt pepper to taste
1/2 c Butter

Cut each pheasant in half. Combine water and next eight ingredients
in a large bowl. Marinate pheasant halves in mixture for twelve
hours. Remove pheasant and dry well. Reserve marinade. Sprinkle
pheasant with salt and pepper and brown in hot butter in a large
skillet. Add the marinade and simmer covered about one hour or until
pheasant is tender, adding more marinade if needed.

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING

From: Sallie Krebs Date: 07-09-95 (21:21) (159)
Fido: Cooking

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