Pheasant In Plum Sauce

2 pheasants

1 large can plums, pitted and pureed

1/4 cup butter

1 onion, finely chopped

1/4 cup lemon juice

1/4 cup brown sugar

2 tablespoons chili sauce

1 teaspoon Worcestershire sauce

1/2 teaspoon ground ginger

apples, enough to fill cavity

Saute onion in butter, add rest of ingredients except apples, let cook 10 minutes. Place birds in pan, fill cavity with apples and sauted ingredients. Season birds with salt, pepper and garlic powder, cover with bacon strips and bake at 360 degrees for two and a quarter hours. Just before they are done, baste with sauce and bird juices.

Copyright 1998-2014 Stephen Ricciardelli