This may not be the most traditional of Indian food recipes but it sure is good!
I love this time of year because good game is so easy to come by. I recently received a few partridges, wood pigeons and pheasants from Farmer’s Choice and have enjoyed making so many different Indian food recipes. Friday last week, I decided to make this spicy pheasant lunch for my wife and me. It was so good!
I can already hear the traditionalists out there saying ‘cream and cognac?’ ‘That’s not like any Indian food recipes I’ve ever tried!’
The thing is, when you’ve made as many curries and other dishes from the Indian Subcontinent as I have, it’s fun to experiment with other ingredients and that is what I did here.
After all, I’ve always loved French cookery and this Indo-French blend really works.
If you are considering trying something different, this is a good one. You could of course use other feathered game or chicken.
This recipe is quite rich and we found that one nice sized pheasant was plenty for the two of us.
- 1 pheasant cut into six pieces
- 1 tablespoon ginger and garlic paste
- Juice of one lime
- 2 tablespoons gram flour
- 1 tablespoon garam masala plus 1 teaspoon
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon cumin
- A pinch of turmeric
- 5 tablespoons olive oil
- 300ml homemade pheasant or chicken stock
- 50ml double cream
- 1 tablespoon cognac
- Make a few shallow slits into the flesh of each of the pheasant pieces.
- Rub the garlic and ginger paste together with the lime juice in the pheasant pieces and allow to marinate for 30 minutes to three hours.
- When ready to cook, start by heating up your stock and reducing it by half over high heat.
- While the stock is boiling down, mix one tablespoon garam masala, the cracked pepper, cumin, turmeric and flour in a large bowl.
- Dust each of the pheasant pieces with the flour mixture so that they are nicely coated.
- Heat the olive oil in a large frying pan over medium heat.
- When the oil is not, carefully place the pheasant pieces into the pan and fry on both sides, turning one or two times until cooked through.
- Remove the pheasant pieces from the pan and keep warm.
- Most of the olive oil should have been used up while frying leaving you with the meat juices.
- Pour the cognac into the pan and light it to burn off the alcohol.
- Now add the reduced chicken stock, the cream and the remaining one teaspoon of garam masala.
- Serve with rice or Oriental pan fried egg noodles as I did in the picture.