Beimborn11

Ingredients

• 2 Pheasants, cleaned and quartered
• 1 quart port wine
• 6 whole cloves
• 2 cups flour
• 1 bay leaf
• 1/2 tsp. Sage (or to taste)
• 1 large onion, thinly sliced
• Salt and pepper to taste
• 1/2 lb. butter