Game & Fish Dish
PHEASANT IN CURRY GRAVY
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1 Pheasant
1 Pheasant •½ cup flour
½ cup flour •3 tablespoons oil
3 tablespoons oil •2 medium onions, minced
2 medium onions, minced •1½ tablespoons curry powder
1½ tablespoons curry powder •2 tablespoons flour
2 tablespoons flour •3 cups broth
3 cups broth •1 sour apple
1 sour apple •2 teaspoons salt
2 teaspoons salt Clean and cut Pheasant into 8 or 9 pieces. Roll in flour and cook in hot oil until brown, removing each piece as it browns. Cook onions in same oil in which meat was cooked. Add the curry powder with the flour. Cook slightly, add broth and stir until it boils. Replace the meat; add the apple and salt. Cover and simmer for 1½ hours or until tender.
