Pheasants Forever/Quail Unlimited/Ben Streitz
|Prep time||10 minutes|
- 1⁄3cpacked brown sugar
- 3⁄4cwhite wine
- 1⁄2colive oil
- 1⁄4ccapers with liquid
- 1cpitted prunes
- 1cun-pitted whole green olives
- 2Tbasil leaves
In 13X9 inch baking dish, arrange pheasant pieces in a single layer. An medium-sized bowl, combine brown sugar, wine, oil and vinegar; stir to mix evenly. Add remaining ingredients. (plus one cup pitted prunes) Stir to combine. Pour mixture over pheasant pieces; cover baking dish with plastic wrap. Refrigerate for at least 6 hours preferable overnight, turning pheasant pieces twice.
Heat overn to 350 degrees F. Remove plastic wrap from pan. Bake for about 1 hour, or until pheasant is tender, turning twice. Transfer pheasant prunes and olives to platter with slotted spoon, if desired. Serve over cooked couscous.