Everyone’s Saturday night favourite – a good old curry! Mix it up and try pheasant instead of chicken with this amazing pheasant Madras recipe from Wild and Game. Serve with pilau rice, naan bread and mango chutney.
- 4 pheasant breasts cut into strips
- 1 lemon
- 1 large onion
- 2 tsp of ground coriander
- 1 tsp of cumin
- 1 tsp of ground turmeric
- 1 tsp of ground ginger
- Fresh red chillies (as many as you like)
- 3 garlic cloves
- Game or beef stock
- 2 tsp of garam masala
- Tomato puree
- Black pepper
- Squeeze lemon juice over the pheasant and season well with salt. Finely chop the onion and garlic and crush the fresh chillies. Depending on how spicy you like your food, use as many or as little chillies as you like. Add to a deep pan and fry gently in butter or oil until the onion is slightly softened.
- Add the coriander, cumin, turmeric, ginger and black pepper. Stir in well and cook for another 3-4 minutes. Add the pheasant, cover with the spice mixture and stir well. Cook for a few more minutes.
- Add a good squeeze of tomato puree and the stock to cover the contents. Bring to a gentle boil then cook in a preheated oven on a low heat (150C) for at least an hour.
- Check the meat is still tender, add the garam masala and cook for another 10 minutes. The sauce should be quite thick at this stage. Serve with pilau rice and your favourite side dishes.