Instructions: Dust pheasants with flour. Melt butter in a heavy skillet: brown birds thoroughly. Place pheasants in a deep casserole.

In the same skillet, combine onion, raisins, chili sauce, water, brown sugar, Worchestershire sauce and garlic; boil briefly, scraping browned meat from bottom and sides of pan; pour over pheasants.

Bake covered, in a moderately slow oven (325 degrees) for 1 1/2 hours. remove cover; add sherry and cherries. Continue baking 20 minutes longer.

To serve, transfer to a deep chafing or warming dish. This works well with wild rice and a fresh green vegetable.

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