Pheasant curry

Yield: 6 Servings

Measure Ingredient
3 \N Pheasants-disjointed
2 teaspoons Coriander
1 teaspoon Cumin
2 tablespoons Sesame seeds
1 tablespoon Turmeric
½ teaspoon Chili peppers
2 cups Water
¼ teaspoon Ginger
2 teaspoons Salt
3 tablespoons Butter
1 cup Onions-sliced

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@...



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