Roasted Pheasant Masala


Prep Time
20 mins

Cook Time
60 mins


Serving 4
x 2 oven ready pheasants all cleaned (about 600g/1.3lb)
x 1 Large carrot
x 1 Large onion
x 2 Medium tomatoes
x 6 Potatoes
  Dry Whole Spices
x 6 Cardamom pods
x 1 tsp Coriander
x 1 tsp Cumin seeds
x 1 Small stick cinnamon
x ½ tsp Black peppercorns
  Dry Whole Spices (if using ground spices)
¼ tsp Ground cardamom
¾ tsp Ground coriander
¾ tsp Ground cumin
Generous pinch ground cinnamon
¼ tsp Freshly milled black pepper
  Marinade - add the whole spices above ground
x 6 Cloves garlic
x 5cm Ginger medium thickness
x 1 Green chilli or more, for heat
x 1 Small handful fresh coriander leaves
x 100g Thick yoghurt (one small pot)
x ½ tsp Turmeric
x 1 tsp Garam masala
x 1 tbsp Lemon juice
x ½ tsp Salt

Prepare the marinade 

Toast the whole spices in a frying pan on a medium-low heat for a couple of minutes and then leave them to cool.

(If using ground spices, move on to the next step.)


the garlic, ginger, green chilli and coriander leaves finely and to the yogurt and add the other ingredients.


When the whole toasted spices have cooled down, 10 minutes or so, place them in a spice or coffee grinder and blitz to a fine powder and add to the yoghurt and stir the mix thoroughly. 

Marinate the pheasants 

Rub the yoghurt marinade all over the pheasants, getting under the skin and in the cavity. Cover, and leave to marinate for as long as you can, minimum an hour. Overnight would be great, just remember to keep the birds in the fridge and get them out 30 minutes before cooking to allow them to get to room temperature. 

To roast

Peel, cut and parboil the potatoes and turn the oven on to 220˚C (430˚F). 


Slice the carrots, onions and tomatoes in rings and place them in a roasting tin along with the potatoes. You can use any vegetables you like here, like leeks and celery. 

Place the pheasants

In the tin, and roast them, uncovered, at the initial high temperature of 220˚C (430˚F) for 15 minutes. 



Turn the heat down to 180˚ (350˚F) and cook for 45-60 minutes more, until the birds are done, basting at least 3 times during the cooking period. The birds are done when the legs are no longer very pink, and more importantly, the juices run clear when you use a knife to pierce the thigh. 

Once cooked

Take it out of the oven, cover with a foil, then a tea towel and leave to rest for 15 minutes, before carving and serving.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Pheasant recipes