Western Pheasant Curry
|Pheasant||1 , cut in serving pieces|
|Flour||10 Tablespoon (1/2 Cup Plus 2 Tablespoon)|
|Onions||2 Medium, chopped|
|Curry powder||1 1⁄2 Tablespoon|
|Beef broth/Beef bouillon||3 Cup (48 tbs)|
|Tart apple||1 , quartered|
Roll pheasant in 1/2 cup flour; brown in hot butter in skillet.
Take out each piece as it browns.
Add onions to skillet and cook until done.
Add curry powder and remaining flour; add broth and cook, stirring constantly until mixture boils.
Return pheasant to skillet; add apple and salt.
Cover and cook 1 hour and 30 minutes or until tender.