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.