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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Mixed Game Pie

Recipes arrow Occasionarrow Red Pheasant Curry
Red Pheasant Curry
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Created by admin, Monday, 29 November 1999
Description
Serves 4.

Ingredients
At a glance
Pheasant
Family
Occasion
Methods/steps

Ingredients

A 2 inch piece of fresh root ginger, peeled and chopped

4 cloves garlic

450ml water

6 tbsps oil

6 pheasant breasts, cut into 1 inch cubes

10 cardamom pods

2 bay leaves

6 cloves

1 cinnamon stick

2 large onions, finely chopped

1 tsp ground coriander

2 tsps ground cumin

3 tsps mild paprika

6 tbsps natural yoghurt

salt and freshly ground black pepper

2 tbsps freshly chopped coriande

Notes

Red Pheasant Curry

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 0 Hours & 0 Mins

Blend the ginger, garlic and 4 tbsps of the water in a liquidiser.

Heat half the oil and lightly brown the pheasant and set to one side.

Add the remaining oil and heat with the cardamom, bay leaves, cloves and cinnamon.

Add the onions, and cook until golden brown.

Stir in the ginger and garlic paste and the remaining spices.

Blend in the yoghurt and return the pheasant to the pan with the remaining water.

Cover and simmer gently for 30 minutes, or until the pheasant is tender.

Season and sprinkle over the fresh coriander.

Serving Suggestion

Serve with the accompaniments:
Naan or paratha bread
poppadums
crisply fried onions and pickles


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