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Game for a curry? Tandoori pheasant & squirrel

Finished plate of tandoori pheasant

As I’ve said before, although I’ve grown to appreciate great south Asian food, it’s not something I have a load of experience with. However I’ve been recently fired up by experiences at The Spice Club, some great reading on various blogs, and the burgeoning movement in authentic gourmet Indian and Pakistani food in the UK.

In addition, a present last Christmas – the cookbook ‘Food of the Grand Trunk Road‘ by Anirudh Arora and Hardeep Singh Kohli – has provided a load of inspiration, and the chance to try my hand at some of the recipes. Which are all excellent, but more time-consuming than I’m used to. The book’s also prompted me to extensively update my store cupboard as a result, so I’m now discovering the joys of sourcing exotic ingredients and grinding fresh spices more regularly.

Grilled tandoori pheasant pieces in shallow dish, beside book

I was given a pheasant during last year’s game season… after a few days hanging and prepping it got placed in the freezer and I forgot all about it until having a bit of a clear-out last month. Wanting to try something a bit different to the usual roast, I mulled over something Middle Eastern or Indian-influenced. Perhaps something at the back of my mind was thinking about the long-distant Anglo-Indian themes… curry, kedgeree and grand homes; hunting parties and polo; gin & tonics and cool glasses of IPA. Anyway, a quick flick through the aforementioned book, and I came across a recipe for Teetari, or Tandoori Guinea Fowl. That sounded pretty fine, and after checking the recipe I had the time to marinade the meat properly and make a proper meal of it.

Mind you, I didn’t think it’d be so good. As I found out, tandoori and game are pretty much perfect partners, especially if you marinade the meat properly so it tenderises the lean, sinewy flesh. Truly sublime. A word to the wise though… this marinade recipe is pretty punchy, so if you don’t like hot food, you may want to tone down the amount of chillies a wee bit.

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Pleasant pheasant…

It may have been noted by regular readers of the blog that Mister North and I do like a bit of game, but I have to admit to being rather challenged when he got a pheasant recently from Stansfields of Todmorden. Thanks to a childhood experience of a pheasant that had been too well hung and gone into a whole new realm of gameyness, I have been dubious about eating this beautiful bird for years, but the suggestion of using the tin of foie gras or libamáj that Mister North picked up in Hungary as a sauce with it convinced me otherwise!

Neither of us had ever eaten foie gras before and while I’m aware of how it is made and that a lot of people find it incredibly cruel, I have to say that I have always wanted to try it at least without getting into a huge debate about the stuff, so being able to test it out at home with someone with a similar mind set was ideal, because more than anything, I was worried it would be too rich and I wouldn’t like it…

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Game Pie

Game on…

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This is my second attempt at game pie. I do like a good pie, and living in northern England for the last decade and a half has heightened my appreciation greatly. 2010 will be the year I attempt my first home-made pork pie… so I keep telling myself… but this weekend as the temperature drops I’m looking for something more warming and homely.

My regular butcher’s been selling a good game mix recently (venison, pheasant & mallard), something which is just crying out to be pie-a-fied when the frost is building up outside.

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