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Tandoori Roast Pheasant

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It’s pheasant season and that means tandoori roast pheasant at my house.

If you like pheasant, then this is definitely one you need to try. Pheasant season is 1 October to 1 February in England so it plays a big part in our wintertime dinners. Tandoori roast pheasant is in my opinion much better than tandoori chicken. There is so much more delicious flavour in that meat. Together with the delicious marinade and smoky flavour from the tandoor, it’s one of my all time favourites.

Tandoori roast pheasant on a serving plate with rice and salad.

 

About this tandoori pheasant recipe.

This is an updated recipe which as you can see from the date on this blog post, I have been making for many years. We live in a small village and are very lucky to have neighbours who love to shoot.  They are also very generous with their kill and leave us plenty of game birds to cook.

It is a bit of a chore as I have to feather and clean the birds but the resulting roast pheasant, duck and partridge is worth it.

This recipe is made with a similar marinade as I use to make tandoori chicken. I leave the skin on the bird though as it gets really good and crispy in the tandoor oven or conventional oven. 

What does pheasant taste like?

If you haven’t tried roast pheasant before, it’s very similar to chicken but a little stronger in flavour. I wouldn’t call it gamey. It’s not that strong but you will notice a subtle difference.

That’s because the pheasants are wild and eat what chickens probably ate way back when. In fact, pheasant probably tastes a lot like the chickens people put on their tables a hundred years ago before they were mass produced.

The meat can be a bit tougher than chicken so marinating them for 24 to 48 hours is a good idea if you have the time but it really isn’t necessary to get excellent results. 

Do you have to cook tandoori roast pheasant in a tandoor oven?

No! I use a Doori tandoor oven which is economical and also easy to transport. It’s great for taking to the beach or camping.

You could cook this roast pheasant over indirect heat on your barbecue. Aim for a cooking temperature of about 200°C/400°F and let it cook until the internal temperature reaches 74°C/175°F. You will want to baste it from time to time with meelted ghee so that it is nice and juicy when you serve it. 

The cooking instructions are the same for a conventional oven.

Allow the pheasant to rest for 10 minutes before carving. 

Are there any special ingredients in this tandoori pheasant recipe?

All of the ingredients are easily sourced. The most uncommon ingredient is roasted gram (chickpea flour). You can purchase this at Indian grocers or make it yourself.

To make it, all you need to do is pour the gram flour into a dry frying pan. Toast it for a few minutes or until it turns one or two tones darker and is fragrant.

This flour helps protect the pheasant as it cooks and also give the marinade a delicious nutty flavour. 

Toasting gram flour in a pan to add to the marinade.

Toasting gram flour in a pan to add to the marinade.

Can you upscale or downscale this recipe?

Yes and I did it this time too. I made twice as much marinade and marinated two pheasants. Make just one pheasant or prepare a feast.

How long can your store leftovers in the fridge?

If you happen to have leftovers, you can reheat them in a pan. Just shred or slice the meat and fry it in a tablespoon of oil. 

if you have larger pieces or a whole bird, you could reheat it in an air fryer or oven until heated through.

The meat will keep in the fridge for 3 to 4 days.

Are there other ways to use tandoori pheasant?

Yes. Just like when you prepare tandoori chicken for curries, you can do the same with this meat. Adding cooked, smoky tandoori pheasant to a curry tastes amazing.

You might like to try this spicy pheasant curry or a milder coconut pheasant curry

 

Step by step photographs.

The ingredients for the recipe laid out on a countertop.

Get all your ingredients together before starting. It’s easier that way.

The pheasant scored all over and marinating in salt, lemon juice and pepper.

Score the pheasant all over and then rub one tbsp garlic and ginger paste, the salt, pepper and lemon juice right into the flesh. Leave for 20 minutes.

Frying the onions in the oil until dark golden brown.

While the pheasant marinates, fry the sliced onion in the oil until crispy and dark brown. Transfer to a paper towels and tear it up into small pieces with your hands.

All of the marinade ingredients in a mixing bowl.

Place the onions with the spices, one tbsp garlic and ginger paste and yoghurt in a bowl.

Stirring the marinade to combine the ingredients and make it smooth.

Stir this marinade until well combined and smooth.

Rubbing the second marinade onto the pheasant.

Rub this marinade right into the flesh and inside the pheasant. Leave to marinate for at least 30 minutes or up to 48 hours.

The pheasant skewered and ready for the tandoor oven.

Skewer the pheasant from the neck end, weaving it as best you can through the meat near the back bone.

Placing the skewered pheasant in the tandoor oven.

Lower the skewered pheasant into the tandoor oven when good and hot. I cook mine at about 200°C/400°F.

Cooking the pheasant with the lid closed on the tandoor to maintain the heat.

Close the lid and let the pheasant roast for a few minutes. It cooks fast.

The pheasant cooking over the heat of the tandoor.

Once the pheasant is beginning to sizzle and char, place it on top of the tandoor to slowly. cook over the heat for a while.

Basting the pheasant with melted ghee.

While the pheasant continues to cook on top of the tandoor, baste it generously with the melted ghee. You can do this often.

Finishing cooking the tandoori roast pheasant in the tandoor oven.

Lower the pheasant back into the tandoor to finish cooking. Check often and remove when the internal temperature reaches 74°C/165°F.

The cooked tandoori roast pheasant on a cutting board.

Transfer to a cutting board and allow to rest for 10 minutes before carving.

Tandoori roast pheasant on a serving plate with rice and salad vegetables.

Yield: 2

Tandoori Pheasant Roast

Tandoori Pheasant Roast

The marinade for this recipe is enough for one to two pheasants. You can cook your tandoori pheasant in a tandoor, on a barbecue or in an oven of air fryer. This recipe could not be easier that that flavour! it's one you need to try soon.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 pheasant
  • FOR THE FIRST MARINADE
  • Juice of two lemons
  • 2 tbsp garlic and ginger paste
  • 3/4 tsp salt
  • 3/4 tsp ground black pepper
  • FOR THE SECOND MARINADE
  • 300ml plain natural yogurt
  • 1 tbsp garam masala
  • 1 to 2 tbsp Kashmiri chilli powder
  • 1 tbsp cumin
  • 1 tbsp ground coriander
  • 1 tsp amchoor (dried mango) powder
  • 1 tbsp tandoori masala
  • TO FINISH
  • 3 tbsp melted ghee or butter

Instructions

  1. Score the pheasant all over and rub the garlic and ginger paste, lemon juice and salt and pepper right into the flesh and inside the cavity. Set aside to rest while you prepare the second marinade.
  2. Place all of the second marinade ingredients in a bowl and whisk until smooth. Rub this right into the flesh of the pheasant, inside and out and allow to marinate for at least 30 minutes or up to 48 hours. The longer the better.
  3. When ready to cook, pre-heat your tandoor oven, barbecue or conventional oven to 200°c (400°f). Skewer the pheasant by weaving your skewer down the back bone from the neck end. Then skewer a potato at the end to stop it from sliding while cooking. I used a rotisserie clamp for extra security but it wasn't needed.
  4. Roast the pheasants for about 30 minutes until the juice runs clear when you stick a knife in. If cooking in a tandoor, you really need to keep a close eye on things. If it looks like the exterior is getting too charred, then remove the pheasant and let it cook on top of your tandoor. Baste generously with the melted ghee.
  5. The pheasant is cooked when the internal temperature reaches 74°C/165°F. Feel free to cook the pheasant inside or on top of the tandoor as needed until cooked through.
  6. Let rest outside the oven for about ten minutes before carving. The pheasant is delicious served just as it is with lemon or lime wedges that can be squeezed over the meat to taste at the table. You might also like to serve it with a good raita or hot sauce.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 500Total Fat: 75gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 57gCholesterol: 122mgSodium: 6576mgCarbohydrates: 76gFiber: 10gSugar: 43gProtein: 61g

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Tandoori Pheasant

So much more flavour than chicken!

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