Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 \N | Pheasants-disjointed |
| 2 quarts | Of water |
| 6 \N | Peppercorns |
| 1 teaspoon | Salt |
| ½ teaspoon | Ginger |
| 2 teaspoons | Coriander |
| 1 teaspoon | Vinegar |
| 1 tablespoon | Butter |
| ½ cup | Onion-sliced |
| ¼ teaspoon | Chili peppers |
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.