Pheasant Curry

Recipe Ingredients

3		Pheasants-disjointed
2 teaspoons	10ml	Coriander
1 teaspoon	5ml	Cumin
2 tablespoons	30ml	Sesame seeds
1 tablespoon	15ml	Turmeric
1/2 teaspoon	2.5ml	Chile peppers
2 cups	474ml	Water
1/4 teaspoon	1.3ml	Ginger
2 teaspoons	10ml	Salt
3 tablespoons	45ml	Butter
1 cup	62g / 2.2oz	Onions-sliced

Recipe Instructions

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.

Source:
Molto Mario

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