This recipe is incredibly easy - just four ingredients (plus parsley to garnish) make an ever-so-luxurious game dinner. The sauce is full of fruit and spice flavors with just a hint of unsweetened chocolate. Combine Silver Palate Raspberry Sun Salad Splash with raspberry preserves and mole sauce in a small bowl. Place pheasant in a single layer in a heavy baking dish and pour on marinade. Cover and refrigerate for 1 to 2 hours. Preheat oven to 350° F. Bake pheasant, uncovered, turning occasionally, until just cooked through, about 50 minutes to 1 hour. Do not overcook or bird will be dry. Remove from oven, strain pan juices into a small saucepan, and loosely cover pheasants to keep warm. Skim fat from sauce, then boil to reduce by half. Spoon over pheasants, sprinkle on parsley, and serve at once.