Heat butter
in kettle and sauté pheasant pieces until brown. Remove bird and add
onions, garlic, celery, and carrots. Sauté until tender.
Add stock
and return pheasant to kettle. Simmer 10-15 minutes. Add mushrooms corn and
thyme, season with salt and pepper, and simmer until meat is tender. Remove
pheasant pieces, pull meat from bones, cut up meat, and return to kettle. Reheat. Serves 6-8.
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 sauce in pan.
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