Pheasant bombay - india

Yield: 6 servings

Measure Ingredient
1 \N Pheasant-disjointed
¼ cup Flour
4 tablespoons Butter
⅓ cup Onions-chopped
⅓ cup Green peppers-diced
\N \N Toasted almonds
1 \N Clove garlic-minced
1½ teaspoon Curry powder
½ teaspoon Thyme
2 cups Stewed tomatoes

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Dredge pheasant in seasoned flour, heat butter and brown pheasant on all sides. Remove pheasant; add the onions, pepper, garlic, curry powder and thyme. Add tomatoes and liquid from can. Return the pheasant, cover and cook until tender. Serve with the almonds.

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