Shooting Gazette

Game recipe of the month

Pheasant korma

PREP TIME: 10 minutes

COOK TIME: 20 minutes



• 4 x pheasant breasts• 60g butter• 2 x red onions, sliced• 4 x garlic cloves, finely diced• 2 x inches of fresh ginger, finely diced• 1½ tsp ground cumin• 1½ tsp ground turmeric• 6 cardamom pods-worth of seeds, crushed• 1 tsp chilli powder• 60g cashew nuts• 170ml double cream• 170g full-fat yoghurt• 1 chicken stock cube• Fresh coriander to garnish

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