Pheasant turduri style - india

Yield: 1 servings

Measure Ingredient
3 \N Pheasants-whole or split
2 cups Yogurt
½ cup Lemon juice
2 teaspoons Salt
½ teaspoon Chili peppers
2 teaspoons Coriander
¼ teaspoon Anise
4 tablespoons Oil

Mix together the yogurt, lemon juice, salt, chili peppers, coriander and anise. Marinate the pheasant in the sauce for about twenty four hours. Drain well, brush with oil and roast in a rotisserie, in a 375 oven or over charcoal. The time will vary depending on whether the pheasant is whole, split or quartered.

Keywords: Yogurt From

: Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:32) (159) Fido: Cooking

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