Pheasant bombay - india
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pheasant-disjointed | |
| ¼ | cup | Flour |
| 4 | tablespoons | Butter |
| ⅓ | cup | Onions-chopped |
| ⅓ | cup | Green peppers-diced |
| Toasted almonds | ||
| 1 | Clove garlic-minced | |
| 1½ | teaspoon | Curry powder |
| ½ | teaspoon | Thyme |
| 2 | cups | Stewed tomatoes |
Directions
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.