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Pheasant, Curried




Source of Recipe


Michigan State College Extension Service-1947


List of Ingredients




1 pheasant
1/2 C flour
3 T fat
2 medium onions, minced
1 1/2 T curry powder
2 T flour
3 C broth
1 sour apple or stalk rhubarb
2 tsp salt

Recipe



Clean and cut pheasant into serving pieces.
Roll in flour and cook in hot fat, removing pieces as they brown.
Saute onion in same fat. Add the curry powder with the flour. Cook slightly, add broth and stir until it boils.
Return meat to pan and add the apple or rhubarb and salt.
Cover and simmer for an hour and a half, or until tender.