Name: Roast Pheasants Indian Style
Yield: Serves 6
Ingredients: 2 large cloves garlic, chopped very finely; Salt; 2 teaspoons each ground cumin, ground cardamom and ground coriander; 5 cm (2 in) piece fresh root ginger, peeled and chopped finely; 1 heaped tablespoon tomato purée; 300 ml (½ pint) hot water; 50 g (2 oz) creamed coconut, crumbled Cayenne pepper; 2 large cloves garlic; 4 tomatoes, skinned and chopped finely; 250 g (8 oz) mushrooms, sliced thinly; 3 tablespoons groundnut oil; 2 oven-ready pheasants; juice of 1 orange; 2 tablespoons tomato purée; 3 teaspoons ground coriander; 1 teaspoon ground cardamom; 1 tablespoon wine vinegar; 2 teaspoons ground cumin; ½ teaspoon each ground cloves and cayenne pepper; Handful of fresh coriander leaves, chopped roughly; 4 tablespoons lemon juice; 50 g (2 oz) butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

If you roast pheasants without seasoning them they can be dry and bland, and so one of the best ways to treat them is to use a spicy marinade. Serve with saffron-flavoured rice and a green salad.

Ingredients

For The Pheasants And Marinade

2 oven-ready pheasants
2 large cloves garlic, chopped very finely
3

Method

Using a small sharp knife, cut 3 slits in the skin on each side of the pheasants’ breasts and 1 slit in each thigh. Put the chopped garlic in a bowl with the groundnut oil, tomato purée, vinegar, ground spices and cayenne pepper. Mix thoroughly, then smear the mixture over the birds pushing it into the slits and under the breast skin, too. Put the birds in a roasting tin, cover the tin tightly

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

For The Pheasants And Marinade

Method

Part of