Author Topic: Tandoori Pheasant  (Read 1762 times)

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Offline tempest63

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Tandoori Pheasant
« on: August 21, 2011, 08:53 PM »
Do any of you good guys and gals have a decent recipe for tandoori pheasant?

My wife and I shoot flying game and our golden rule is we eat what we shoot. Pheasant can be so dry and I have seen a number of celebrity chef recipes that concentrate purely on the breast meat, (cooked on the stove top!) which is such a waste.

If there is a good recipe for oven/tandoori pheasant I would be most grateful.

T63

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Re: Tandoori Pheasant
« Reply #1 on: August 22, 2011, 12:03 AM »
Do any of you good guys and gals have a decent recipe for tandoori pheasant?

My wife and I shoot flying game and our golden rule is we eat what we shoot. Pheasant can be so dry and I have seen a number of celebrity chef recipes that concentrate purely on the breast meat, (cooked on the stove top!) which is such a waste.

If there is a good recipe for oven/tandoori pheasant I would be most grateful.

T63

Can't help with a tandoori recipe, I am afraid, but Khanh & I also eat a lot of game (it's far cheaper around here than farmed animals) so I can at least offer you my suggestions for keeping it moist :

1) Wrap the entire bird in streaky bacon, then wrap in foil;
2) Cook in a covered roasting tin at about 170/180 (fan-assisted) for 25 minutes breast-up;
3) Cook for a further 20 minutes breast-down;
4) Remove foil and cook for a further ten minutes breast-up;
5) Remove bacon, baste well (I am assuming that you are roasting potatoes in the same tin with excess dripping), and cook for a further five minutes breast-up with no cover on roasting tin.

Khanh & I then eat one half of the pheasant with roast Rooster potatoes and bread sauce (she prefers the leg, I the breast), and the other half we cook a day or two later in a red wine sauce with field mushrooms, shallots, stein pilzen, and one pack of Corbell Jägersose. 

The same technique works for partridge, but of course the times have to be reduced by 1/4 to 1/3, and one partridge just serves two with none left over for a casserole.

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« Last Edit: August 22, 2011, 08:36 AM by Phil (Chaa006) »
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Offline chewytikka

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Re: Tandoori Pheasant
« Reply #2 on: August 23, 2011, 11:02 AM »
Do any of you good guys and gals have a decent recipe for tandoori pheasant?

My wife and I shoot flying game and our golden rule is we eat what we shoot. Pheasant can be so dry and I have seen a number of celebrity chef recipes that concentrate purely on the breast meat, (cooked on the stove top!) which is such a waste.

If there is a good recipe for oven/tandoori pheasant I would be most grateful.

T63

Hi T63

No Tandoori Pheasant here, but you could just use any Tandoori marinade.

Also there's plenty of google links:-
http://www.durhamvenisonandgame.co.uk/recipes/#Recipe1
http://wendall.org/omnivorous-bear/?p=1423

Interesting to read your results if you try this.
cheers Chewy
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