Shoot it, Eat it; Creamy Pheasant Masala
Try something different with your brace this weekend, how about this mouth watering Creamy Pheasant Masala, which is the creation of the lovely Alison Rhodes-Howarth.
It’s a real British twist on the the much loved Indian Classic, and best of all it’s fairly easy to prepare too.
|Creamy Pheasant Masala||
- 4 boneless, skinless pheasant breasts, cubed
- 3cm piece fresh root ginger, peeled and chopped
- 2 garlic cloves, chopped
- 1 tsp mild chilli powder
- Half bunch of fresh coriander, chopped
- Zest & juice of one lime
- 2 tbsp vegetable oil
- 1 onion
- 1 fresh red birds eye chilli
- 1 tsp ground turmeric
- 284 ml carton double cream
- juice of 1/2 lemon
- Salt & freshly ground black pepper
- Put the pheasant, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir well and set aside for a at least half an hour, or cover and put in the fridge for 2 or 3 hours.
- When you are ready to cookchop the onion and deseed and chop the chilli.
- Heat a large shallow pan. Tip in the pheasant and marinade and fry for 6-8 minutes, stirring occasionally.
- Meanwhile heat the remaining oil in a saucepan and fry the onion for 3-4 minutes until just soft.
- Add the chopped chilli and stir-fry for 1 minute.
- Add the turmeric and stir-fry for 1 minute.
- Lower the heat, pour in the cream and simmer for 2-3 minutes.
- Add to the pheasant and simmer for 5 minutes or until cooked.
- Season with salt and black pepper to taste, and stir in the lemon juice.
- Serve with basmati rice and naan breads.
- The cream makes this curry quite mild, so use hot chilli powder or an extra fresh chilli if you like it spicy.
The cream makes this curry quite mild, so use hot chilli powder or an extra fresh chilli if you like it spicy
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