Category : Poultry
Author : Jose
Hits : 2159
Date : 17/03/2002
1 pheasant ¾ cup honey ½ cup creamy peanut butter 2 tablespoons cider vinegar 2 tablespoons soy sauce ½ teaspoon msg.-optional
Combine all ingredients but the pheasant in a medium saucepan. Cook over low heat until peanut butter is melted, stirring frequently. Place the pheasant in a roasting pan. Pour the sauce over the bird, cover and place into the refrigerator overnight. Bake at 350 degrees for 1 hour, basting frequently with the drippings. This recipe goes well with fresh vegetables, mash potatoes, gravy, and macaroni and cheese.
Always the symbol of hospitality, the beautiful pineapple was once a rare fruit. So rare in fact, it was called "the fruit of kings."
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