Roast Pheasants Indian Style

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

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