Pheasant mulligatunny - india

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.

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