Basque Pheasant

• 2 pheasants, cut into serving pieces
• 1/3 cup brown sugar
• 1 cup white wine
• 1/2 cup apple cider vinegar
• 1/2 cup olive oil
• 1 cup spanish green olives
• 1 cup prunes
• 1/2 cup capers (not drained)
• 4 cloves garlic, minced
• 2 tbsp. dried basil
• 2 tbsp. dried parsley
• 2 bay leaves

1. Grab a 9 * 13" baking dish (Pyrex, etc).
2. Place the two pheasants in a single layer.
3. In a mixing bowl combine the brown sugar, wine, olive oil, and apple cider vinegar.
4. Stir in remaining ingredients.
5. Once mixed, pour over pheasant in baking dish.
6. Cover and refrigerate at least 12 hours, or overnight.
7. Turn the meat a few times so that it is evenly coated.
8. Bake uncovered at 350 degrees F for 1 hour, or until the meat is cooked.
9. Serve the meat and marinade over brown rice, Quinoia, or wild rice.

pheasants, brown sugar, white wine, apple cider vinegar, olive oil, spanish green olives, prunes, capers, garlic, basil, parsley, bay leaves

Taken from www.foodgeeks.com/recipes/21841 (may not work)