Pheasant Jubilee

4 pheasants, quartered

1/4 cup butter

1 onion, chopped

3/4 c. seedless raisins

1 c. chili sauce

1/2 c. water

1/2 c. brown sugar

2 Tblsp. worchestershire sauce

1/4 tsp. garlic powder

1 c. sherry

16 oz. dk. red, sweet cherries, pitted

Dredge cleaned pheasant in flour and brown in melted butter on med-high

heat. Place birds in a deep casserole dish. In same skillet that was

used for pheasant, combine next seven ingredients and turn heat to high.

Boil for 3-4 minutes. Pour mixture over pheasants, cover and bake @

325degrees for about 1 hour. Add cherries and sherry and bake uncovered

for 25-30 minutes more or until pheasants are tender. Especially good

with wild rice. Serves 6-8.

From Susan Mc Guan