1 ounce dried mushrooms
2 pheasants — jointed
2 stalks lemon grass
1 fresh red chili — (no seeds to hot)
2 inches fresh root ginger
1 lemon — juice of
juice and grated peel of 1 orange 2 garlic cloves — (2 to 3)
1 can blueberries
1 tablespoon arrowroot
3 tablespoons olive oil
Soak the mushrooms in water (not too much) for a couple of hours . In the bottom of a casserole dish put the olive oil and the pheasant joints and brown quickly. Finely slice the lemon grass and finely chop the ginger, chili and garlic and add to the pheasant with orange peel, lemon & orange juice and blueberries. Strain in the water from the mushrooms and push the mushrooms down between the pheasant joints. Season with salt and cover the casserole. Cook in the middle of the oven at 325 F for 2 Hours. When cooked pour the juices from the casserole (keep the pheasant warm in a low oven) into a saucepan. Mix the arrowroot with a little water until smooth and add to the saucepan stirring all the time until the sauce has thickened. Pour sauce over pheasant joints and top with chopped coriander leaves. Serve with anything you like, rice, mashed potato and green veggies. (tasty) by Christopher E. Eaves <cea260@airmail.net>