My father's annual pheasant hunting trip to South Dakota a while back was a great success, he returned with a bunch of birds and gave me some, sealed and frozen in vacuum packed bags. Tonight I made a recipe that sounds a bit weird, I got it from a book, and it was one of the very best and easiest recipes I have ever done with pheasant. The meat was moist and tender, rare for pheasant which is usually a little tough and dry when skinned out the way they clean them. Anyone with any more favorite pheasant recipes for me to try? Feel free to share them! Basque Pheasant ~ 2 pheasants, cut into serving pieces ~ 1/3 cup packed brown sugar ~ 3/4 cup dry white wine, use good wine (I used a demi-sec) ~ 1/2 olive oil ~ 1/2 cup apple cider vinegar ~ 1 cup pitted medium prunes ~ 1 cup pitted medium Spanish green olives ~ 1/4 cup capers with juice ~ 3 cloves garlic, minced ~ 2 bay leaves ~ 2 tbsp snipped fresh parsley ~ 2 tbsp dried basil Arrange the pheasant in a single layer in a 9" x 13" baking dish. In a mixing bowl, combine the brown sugar, wine, oil and vinegar. Stir in the remaining ingredients. Pour over the pheasant pieces, cover and refrigerate at least 6 hours or overnight. Turn the meat several times. Bake at 350 degrees for 1 hour or until the meat is tender, turning the pheasant once. Transfer pheasant to a serving plate, spoon olives and (some) prunes over the top. The "sauce" makes a great au-jus for the breasts. Just go light on eating the prunes. They add a lot of flavor to the marinade but can have a bad effect if you eat very many.