Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Pheasant-disjointed |
| \N \N | Salt & pepper |
| ¼ cup | Butter |
| 2 \N | Onions-chopped |
| 2 tablespoons | Curry powder |
| 2 tablespoons | Flour |
| 1½ cup | Chicken broth |
| 2 \N | Green apples diced |
Season with salt and pepper, brown in butter, remove from pan. Add onions and apples and saute until tender. Sprinkle with the curry powder and flour. Cook for two minutes. Stir in the broth and bring to a boil. Add pheasant, cover and cook over low heat thirty or forty minutes.
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:34) (159) Fido: Cooking