The day before we are due to have our shop delivered, the fridge looks pretty bleak but if you turn everything out and have a think, it’s often one of the best dinners of the week. This pheasant bhuna recipe was born out of the need to use a pheasant my Uncle John brought round! I basically didn't have a clue what to do with it and if I’m honest, don’t have fond memories of eating it as a child (sorry Uncle John). This may have had something to do with the repulsive smell wafting about the place when my Dad plucked and gutted them! Dad would be turning in his grave - he loved pheasant and the thought of ‘ruining’ it in a curry would not go down well!
1 small pheasant, roasted
1 onion, chopped
4 cloves garlic, crushed
3 or 4cm piece of ginger, grated
400g Tin of Tomatoes
Bhuna Spice Pot - roughly half
Salt, to taste
Something green to garnish (all I had was parsley)!
I browned the pheasant on all sides in a hot frying pan with a little oil then put it in an oven at 180 for 30 mins.
Meanwhile, I chopped an onion, crushed 4 cloves of garlic, grated a wee bit of ginger lurking in the freezer and cooked them gently until soft. Tin of tomatoes goes in and cook this down til thick and lovely. Add ½ Bhuna Spice Pot, cook for a couple of minutes.
When the pheasant was done, I removed it from the oven, let it cool so that I could handle it, then removed all the meat (Monica from Master Chef would have gasped in horror at my technique), chopped it into nice, small pieces then chucked it in the sauce.
The result? Pretty good! My husband cleared his plate. I am not a massive fan of pheasant, but I loved this curry. The strong flavour of the meat carried the spices well and yes, if Uncle John brings round another pheasant, I would make it again
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