Roast Pheasants Indian Style

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

Dinner
Gluten-free

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