Breast of pheasant indian style

Yield: 6 servings

Measure Ingredient
4 Pheasant breasts
2 tablespoons Onion-chopped
2 tablespoons Celery-chopped
3 tablespoons Butter
¼ teaspoon Curry powder
Parmesan cheese-grated
½ cup Cream
1 cup Milk
1 tablespoon Sherry
¼ cup Peaches
1 cup Chicken

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Saute onions and celery in butter until browned. Add salt and curry powder and mix thoroughly. Add flour and cook until bubbly, stir in milk and cream. Stir until thick, cook until all starchy flavor is gone. Combine the sherry and peaches. Poach pheasant breasts in broth, combine to the curry sauce and simmer for ten minutes. Spoon over croutons and sprinkle cheese on top.

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