Recipe - Pheasant Curry

3 Pheasantsdisjointed
2 teaspoon Coriander
1 teaspoon Cumin
2 tablespoon Sesame seeds
1 tablespoon Turmeric
One half teaspoon Chili peppers
2 cup Water
One fourth teaspoon Ginger
2 teaspoon Salt
3 tablespoon Butter
1 cup Onions cut or sliced up

From: joell@jolt.mpx.com.au (Joell Abbott)

Date: 9 Sep 1995 20:53:10 0600
Pound together the coriander, cumin, 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.

Keywords: Pheasants Forever, Sesame, SJK From : Sallie Krebs, Thu 06 Jul 95
04:00, Area: COOKING Internet posting 8/95 by joell@mpx.com.au

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