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Cook Book
Pheasant Curry
Ingredients:
3 Pheasants-disjointed
2 ts Coriander
1 t /var/www/hin
2 tb Sesame seeds
1 tb Turmeric
1/2 ts Chili peppers
2 c Water
1/4 ts Ginger
2 ts Salt
3 tb Butter
1 c Onions-sliced
Serves 1
Method:
Pound together the coriander, /var/www/hin, sesame seeds, turmeric, chili peppers, ginger and salt. Rub mixture into pheasant pieces. Melt the butter in a casserole dish and brown onions in it. Add the pheasant and any left over spices and brown. Stir in the water; cover and cook over low heat forty five minutes or until tender. Cover for ten minutes.
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