PRODUCT OF U.S.A. EXTRA FANCY GRADE 3.95/kg
Cut up and debone the pheasants.Mix the marinade ingredients together. Marinate the cut-up pheasant in the refrigerator for 24 hours. Turn the meat from time to time. Drain and pat dry. Set aside the marinade. Preheat the oven to 325°F /170°C. Dredge the pheasant pieces in flour. In a saucepan, cook the pheasant in the butter until golden brown on all sides, about 7 to 8 minutes. Cover and cook in the oven for about 20 to 25 minutes. <Make sure the meat is fully cooked. Set aside. Remove the extra fat from the pan and pour in the marinade. Simmer for 15 to 20 minutes. Strain the sauce, season as necessary and spoon over the meat.
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