| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Game | 6 | Servings | |
INGREDIENTS
| 3 | Pheasants-disjointed | |
| 2 | ts | Coriander |
| 1 | ts | Cumin |
| 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 |
INSTRUCTIONS
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 REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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