Description
Roast Pheasant Masala is a flavorful Indian-inspired dish featuring oven-roasted pheasant marinated in a fragrant blend of spices, yogurt, and fresh ingredients. This recipe delivers tender, aromatic poultry with a perfect balance of warm spices, making it an ideal festive or special occasion meal.
Ingredients
Scale
Pheasant and Marinade
- 2 oven-ready pheasants (about 600g/1.3 lb each)
- 100 g thick yoghurt (one small pot)
- 1 Tbsp lemon juice
- ½ tsp salt
- ½ tsp turmeric
- 1 tsp garam masala
Vegetables and Herbs
- 1 large carrot
- 1 large onion
- 2 medium tomatoes
- 1 small handful fresh coriander leaves (cilantro)
- 1 green chilli (or more, for heat)
Spices
- 6 cardamom pods (or ¼ tsp ground cardamom)
- 1 tsp coriander seeds (or ¾ tsp ground coriander)
- 1 tsp cumin seeds (or ¾ tsp ground cumin)
- 1 small stick cinnamon (or generous pinch ground cinnamon)
- ½ tsp black peppercorns (or ¼ tsp freshly milled black pepper)
- 3 cloves garlic
- 5 cm piece of ginger (medium thickness)
Instructions
- Prepare the Spices: Toast the cardamom pods, coriander seeds, cumin seeds, cinnamon stick, and black peppercorns in a dry pan over medium heat until fragrant, about 1-2 minutes. Then grind them into a fine powder using a spice grinder or mortar and pestle. Alternatively, use the ground versions if preferred.
- Make the Masala Paste: In a blender or food processor, combine the toasted ground spices, garlic cloves, ginger, green chilli, fresh coriander leaves, yoghurt, lemon juice, turmeric, garam masala, and salt. Blend until smooth to form a thick marinade.
- Prepare the Vegetables: Peel and chop the carrot and onion into rough chunks. Chop the tomatoes into quarters.
- Marinate the Pheasant: Rub the masala paste generously all over the pheasants, including inside the cavity. Let them marinate for at least 30 minutes or preferably up to 2 hours in the refrigerator to allow the flavors to penetrate the meat.
- Preheat the Oven: Heat your oven to 190°C (375°F), ensuring it’s fully hot before roasting the birds.
- Roast the Pheasants: Place the marinated pheasants on a roasting rack in a baking tray. Arrange the chopped carrot, onion, and tomatoes around the birds to roast alongside them. Roast in the preheated oven for approximately 60 minutes or until the pheasant is cooked through and the skin is golden brown. Use a meat thermometer to check that the internal temperature reaches 74°C (165°F).
- Rest and Serve: Remove the pheasants from the oven and let them rest for about 10 minutes to allow the juices to redistribute. Serve the roasted pheasant with the caramelized vegetables and garnished with some fresh coriander leaves for a bright finish.
Notes
- Roast Pheasant Masala is a delicious alternative roast brimming with the rich aroma of Indian spices, without any heat. Perfect for festive occasions or no occasion at all!
- Adjust the green chilli quantity to increase or decrease heat as preferred.
- Resting the pheasant after roasting helps keep the meat juicy and tender.
- The vegetables roasted alongside the pheasant absorb the flavorful drippings, making a perfect side dish.
- If fresh pheasants are unavailable, frozen ones that are properly thawed may also be used.
Nutrition
- Serving Size: 1 serving
- Calories: 692 kcal
- Sugar: 5 g
- Sodium: 492 mg
- Fat: 33 g
- Saturated Fat: 9 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 82 g
- Cholesterol: 245 mg
