Recipe
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MAIN DISH
Pheasant Curry

Origin: INDIA

Ingredients
3 x Pheasants-disjointed
2 tsp Coriander
1 tsp Cumin
2 tbl Sesame seeds
1 tbl Turmeric
1/2 tsp Chili peppers
2 cup Water
1/4 tsp Ginger
2 tsp Salt
3 tbl Butter
1 cup Onions-sliced


Execution
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.