Pheasant mulligatunny - india
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Pheasants-disjointed | |
| 2 | quarts | Of water |
| 6 | Peppercorns | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ginger |
| 2 | teaspoons | Coriander |
| 1 | teaspoon | Vinegar |
| 1 | tablespoon | Butter |
| ½ | cup | Onion-sliced |
| ¼ | teaspoon | Chili peppers |
Directions
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Wash pheasants and add to saucepan with the water, peppercorns and salt. Bring to a boil and cook one and a half hours or until tender.
Skim the fat.
Pound together to a paste; the numeric, ginger, coriander and vinegar. Melt the butter in a small skillet; saute the onions and chili peppers until brown. Taste for seasoning. The pheasant may be served in a soup or separately.