Pheasant Mulligatunny - India Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3: Pheasants-disjointed,
2 quart: Of water,
6: Peppercorns,
1 tsp: Salt,
1/2 tsp: Ginger,
2 tsp: Coriander,
1 tsp: Vinegar,
1 tbsp: Butter,
1/2 cup: Onion-sliced,
1/4 tsp: Chili peppers,
Directions:
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
Wash pheasants and add to saucepan with the water, peppercorns and
salt. Bring to a boil and cook one and a half hours or until tender.
Skim the fat.
Pound together to a paste; the numeric, ginger, coriander and
vinegar. Melt the butter in a small skillet; saute the onions and
chili peppers until brown. Taste for seasoning. The pheasant may be
served in a soup or separately.
Source from luhu.jp
Wash pheasants and add to saucepan with the water, peppercorns and
salt. Bring to a boil and cook one and a half hours or until tender.
Skim the fat.
Pound together to a paste; the numeric, ginger, coriander and
vinegar. Melt the butter in a small skillet; saute the onions and
chili peppers until brown. Taste for seasoning. The pheasant may be
served in a soup or separately.
Source from luhu.jp