Barbecued Pheasant

• 2 pheasants
• Shortening
• Flour
• Salt and Pepper
• 1 lg. onion, chopped
• 1 tbsp. melted butter
• 1 tbsp. brown sugar
• 1 tbsp. cornstarch
• 1/4 cup catsup
• 2 tbsp. Worcestershire sauce
• 2 tbsp. vinegar (or less)
• 1/2 tsp. dry mustard
• 1 qt. tomatoes

Bone pheasant and cut into bite size pieces, coat with flour, salt, and pepper. Brown in shortening and place in casserole dish.

Saute onion in butter in skillet; combine brown sugar and cornstarch and add to onion. Gradually add remaining ingredients along with 1/4 tsp. salt and pepper. Cook sauce 20-25 minutes; then pour over browned meat pieces. Bake 1 1/2 hours at 300 degrees F. basting occasionally. May be served on bed of rice if desired.

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