Roast Pheasants with Curried Mushroom Sauce

Name: Roast Pheasants with Curried Mushroom Sauce
Ingredients: butter, oil; 3 teaspoons curry powder; 3 tablespoons oil; juice of ½ large or 1 small lemon; 2 pheasants; 1 lemon and juice of 1 orange; 2 teaspoons powdered coriander; 1 tablespoon tomato purée; 2 tablespoons tomato purée; 1 teaspoon turmeric; 2 heaped tablespoons creamed coconut – you can buy this in cartons made by Mapletons – it thickens and improves the consistency of curries; 1 teaspoon powdered cardamom; 2 teaspoons ground ginger; 2 teaspoons powdered cumin; 2–3 teaspoons curry powder – to taste; 2 teaspoons powdered cardamom; 1 tablespoon wine vinegar; 2 large tomatoes – skinned and chopped; ½ lb mushrooms – sliced crossways (225 g); 1 heaped tablespoon plain flour

Preparation info

Difficulty
Medium

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

This makes a delicious change with pheasants and the rich mushroom sauce is particularly good. It is really worth using all the different spices in the curry and they are very useful to have for all sorts of things, and for several of the dishes in this book Again, I recommend well-buttered Basmati rice with this.

Ingredients

2 pheasants
3 tablespoons oil
2 tablespoons tomato pu

Main course

Method

Put the oil, tomato purée, vinegar and all the spices into a small bowl and mix thoroughly. Brush this mixture all over the birds. Put them in a covered ovenproof dish, pour the orange juice into the dish and if possible, leave for several hours or overnight at room temperature. Then put into the middle of a moderate to low oven Gas 3 (325°F/160°C) for 1½–2 hours, basting occasionally. Meanwhil