Pheasant Curry

Course : Curry
Serves: 1
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3 medium pheasants-disjointed
2 teaspoons coriander
1 teaspoon cumin
2 tablespoons sesame seeds
1 tablespoon turmeric
1/2 teaspoon chile peppers
2 cups water
1/4 teaspoon ginger
2 teaspoons salt
3 tablespoons butter
1 cup onions-sliced

Preparation / Directions:

Pound together the coriander, cumin, sesame seeds, turmeric, chile 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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