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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