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2 pheasant, cut into serving pieces
1/2 c. sweet vermouth
1/8 tsp. cinnamon
Dash of freshly ground pepper
Buttered toast
Seasoned flour
2 onions, chopped fine
1 tsp. tomato paste
1 tsp. salt
Soft butter


Dust pheasant with seasoned flour. Brown in butter; transfer to large casserole or roasting pan. Add onions to butter in skillet; cook until transparent but not brown. Add vermouth, tomato paste, cinnamon, salt and pepper. Cook for a few minutes; then pour around pheasant. Spread pieces of pheasant with soft butter; bake at 350 degrees for 1 hour or until meat is tender. Arrange pieces of buttered toast on hot platter; pour 1 spoonful of sauce from casserole over each piece. Lay pheasant pieces on top. Garnish with watercress. Serves 6.

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