Spiced roasted pheasant

Method

1. Put all the spices ingredients into a pestle and mortar and pound to a fine paste, or use a food processor.

2. Smear the pheasant pieces with the spicy paste, and leave in the fridge for 30 minutes.

3. Preheat the oven to 200C/gas 6.

4. Lay the pheasant halves in a roasting tin, breast side up and roast in the oven for 20 minutes. Remove from the oven and rest in a warm place for 10 minutes.

5. To serve: cut the halves into quarters by slicing between the leg and breast and serve with the accompaniment of your choice. I like saffron rice with some natural yogurt and diced cucumber.

Cook's note:
Serve this with a pile of hot cabbage and spiced roast potatoes and a glass of mulled wine, by the fireside. Saffron rice goes awfully well with this also. I think this is an appropriate end for a much under used culinary resource.

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Ingredients

1 hot green chilli
1 tsp Turmeric
1 tbsp Coriander seeds
1 tbsp Cumin seeds
pinch Saffron
1 tbsp onion seeds
1 thumb size piece ginger root
1 garlic clove
2 tbsp Olive oil
1 cinnamon stick
1 Pheasant, cut in half along the breast bone, back bone removed

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