| 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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