Try this Pheasant Curry recipe, or contribute your own.Suggest a better description
From: firstname.lastname@example.org (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 email@example.com REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 87 (83%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 15.3mg||5 %|
|Sodium 45.8mg||2 %|
|Potassium 123.4mg||3 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 2.3g|
|Protein 2g||3 %|
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Calories per serving: 105
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