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.