It is game season so what better way to use this wonderful, healthy, cheap and now plentiful meat than in a curry.

Pheasants are great when they are cooked slowly in a stew, casserole or curry and you won’t get any complaints about a dry breast or leg!

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So why not give this pheasant masala recipe a go, you won’t regret it.

Pheasant masala

A 4 inch piece of fresh root ginger, peeled and chopped

6 cloves of garlic

150ml of water

6 tablespoons of 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 teaspoon of ground coriander

2 teaspoon of ground cumin

3 teaspoons of Garam masala

6 tablespoons of natural yoghurt

Salt and freshly ground black pepper

2 tablespoons of freshly chopped coriander

1 small tin of chopped tomatoes


1 Blend the ginger, garlic and 4 tablespoons of water in a liquidiser

2 Heat half of the oil and lightly brown the pheasant. Set to one side.

3 Add the remaining oil to the pan and heat with the cardamom, bay leaves, cloves and cinnamon. Add the onions and cook until golden brown.

4 Stir in the ginger, garlic and remaining spices and cook out, stirring all the time until the oil is released

5 Blend in the yoghurt and the chopped tomatoes and return the pheasant to the pan with the remaining water

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

7 Season and sprinkle over the fresh coriander

8 Serve with rice