Yield: 6 servings
|2 quarts||Of water|
|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.