3    Pheasants-disjointed

      2 ts Coriander

      1 ts Cumin

      2 tb Sesame seeds

      1 tb Turmeric

    1/2 ts Chili peppers

      2 c  Water

    1/4 ts Ginger

      2 ts Salt

      3 tb Butter

      1 c  Onions-sliced

  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
  joell@mpx.com.au