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Pheasant Curry


Course : Curry
Serves: 1
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Ingredients:


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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