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Basque Pheasant
Submitted by Michael Grover

~ 2 pheasants, cut into serving pieces
~ 1/3 cup packed brown sugar
~ 3/4 cup white wine, use good wine
~ 1/2 olive oil
~ 1/2 cup apple cider vinegar
~ 1 cup pitted medium prunes
~ 1 cup pitted medium Spanish green olives
~ 1/4 capers with juice
~ 3 cloves garlic, minced
~ 2 bay leaves
~ 2 tbsp snipped fresh parsley
~ 2 tbsp dried basil

Arrange the pheasant in a single layer in a 9" x 13" baking dish.

In a mixing bowl, combine the brown sugar, wine, oil and vinegar. Stir in the remaining ingredients.

Pour over the pheasant pieces, cover and refrigerate at least 6 hours or overnight. Turn the meat several times.

Bake at 350 degrees for 1 hour or until the meat is tender.

Serve the meat and juice over wild or brown rice.

Enjoy.

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