Pheasant Sukh - India Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3: Pheasants, disjointed
1 1/2 tsp: Salt,
1/4 tsp: Ginger, powdered
6 tbsp: Butter,
2 cup: Onion, chopped
1 tsp: Cumin, ground
1 tbsp: Coriander,
3/4 tsp: Pepper,
1 1/2 cup: Chicken broth,
2 cup: Chick peas,
Directions:
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
Wash and dry pheasant; rub with the salt and ginger. Melt the butter
in a deep skillet or casserole dish, brown the pheasant and onions in
it. Add the chickpeas, cumin, coriander and pepper. Cover and cook
over low heat for ten minutes. Stir in the broth; cover and cook for
thirty minutes, remove the cover for the last ten minutes.
Submitted By SALLIE KREBS On 07-09-95
Source from luhu.jp
Wash and dry pheasant; rub with the salt and ginger. Melt the butter
in a deep skillet or casserole dish, brown the pheasant and onions in
it. Add the chickpeas, cumin, coriander and pepper. Cover and cook
over low heat for ten minutes. Stir in the broth; cover and cook for
thirty minutes, remove the cover for the last ten minutes.
Submitted By SALLIE KREBS On 07-09-95
Source from luhu.jp