Barbecued Pheasant

Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991

1 pheasant
2 medium onions, chopped
1 cup catsup
1/2 Worcestershire sauce
2 tablespoons vinegar
1 teaspoon salt
1 teaspoon chili powder
2 cups water

Place cut up pheasant in a shallow pan. Sprinkle chopped onions on top of the bird. Brown in an oven at 450 degrees for 30 minutes.

Heat together in saucepan the remaining ingredients. Pour over the pheasant. Bake in 350 degree oven for 1 hour, or more if older or larger bird.

The pheasant may be cut into small pieces and served as an horsd'oeuvre.