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Our aim is a simple one; to produce and offer a fantastic range of quality British game and poultry, full of flavour, reasonably priced, for all to enjoy!

Red Pheasant Curry

Serves: 4
Preparation: 15 mins
Cooking: 45 mins

Ingredients

6 pheasant breasts, cut into 1 inch cubes
A 2 inch piece of fresh root ginger, peeled and chopped
4 cloves garlic
450ml water
6 tbsps oil
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 coriander

Method

1. Blend the ginger, garlic and 4 tbsps of the water in a liquidiser.
2. Heat half the oil and lightly brown the pheasant and set to one side.
3. Add the remaining oil and heat with the cardamom, bay leaves, cloves and cinnamon. Add the onions, and cook until golden brown.
4. 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.
5. Season and sprinkle over the fresh coriander. Serve with the accompaniments.

Serve With:

Naan or paratha bread
poppadums
crisply fried onions and pickles

 

This recipe is reproduced with the kind permission of Game-To-Eat. The accompanying image has also been provided by Game-to-Eat and is covered by copyright.

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