Yield: 6 Servings
|2 tablespoons||Sesame seeds|
|½ teaspoon||Chili peppers|
From: joell@... (Joell Abbott)
Date: 9 Sep 1995 20:53:10 -0600 Pound together the coriander, cumin, sesame seeds, turmeric, chili peppers, ginger and salt. Rub mixture into pheasant pieces. Melt the butter in a casserole dish and brown onions in it. Add the pheasant and any left over spices and brown. Stir in the water; cover and cook over low heat forty five minutes or until tender. Cover for ten minutes.
Keywords: Pheasants Forever, Sesame, SJK From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Internet posting 8/95 by joell@...
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .