Roast Pheasants Indian Style

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

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.


For The Pheasants And Marinade

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


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