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Roast Pheasant Masala with Indian Spices

Roast Pheasant Masala with Indian Spices
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Experience the rich, aromatic flavors of Roast Pheasant Masala with Indian Spices, a perfect festive dish combining tender gamey pheasant with warm, bold Indian spices. Ideal for special occasions or anytime you want a comforting yet exotic meal.

Ingredients

Scale

Main Ingredients

  • 1 whole pheasant (3–4 pounds), cleaned and prepared for roasting
  • 1 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 2 teaspoons garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to heat preference)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cooking oil (vegetable or mustard oil)
  • Salt to taste

For Garnish

  • Fresh cilantro, finely chopped
  • Lemon wedges (optional)
  • Thinly sliced red onions (optional)

Instructions

  1. Prepare the Marinade: Combine yogurt, ginger-garlic paste, garam masala, cumin powder, coriander powder, turmeric powder, red chili powder, lemon juice, and salt in a bowl. Mix thoroughly until smooth and aromatic. This marinade tenderizes the pheasant and infuses it with rich Indian spices.
  2. Marinate the Pheasant: Rub the marinade evenly all over the pheasant, covering all surfaces and inside any crevices. Cover the bird and refrigerate for at least 4 hours, preferably overnight, to allow deep flavor penetration and tenderization.
  3. Preheat and Prepare for Roasting: Preheat your oven to 375°F (190°C). Remove the pheasant from the refrigerator 20 minutes before roasting to bring it to room temperature. Lightly brush a roasting pan with cooking oil to prevent sticking and position the pheasant breast-side up.
  4. Roast the Pheasant: Roast the pheasant for 45 to 55 minutes, basting occasionally with its own juices or a little oil to maintain moist, crispy skin. Use a meat thermometer to check doneness; the internal temperature should reach 165°F (74°C).
  5. Rest and Garnish: After roasting, let the pheasant rest for 10 minutes to allow juices to redistribute for a tender bite. Garnish with freshly chopped cilantro leaves for freshness and color before carving and serving.

Notes

  • Marinate overnight for the best flavor and tenderness.
  • Bring the pheasant to room temperature prior to roasting for even cooking.
  • Use a meat thermometer to avoid overcooking and drying out the meat.
  • Baste often during roasting to keep skin crispy and meat juicy.
  • Adjust spices according to your preferred heat and flavor balance.

Nutrition

Keywords: pheasant masala, Indian spices, roast pheasant, game bird recipe, festive dinner, garam masala, oven roasted pheasant, flavorful Indian roast

Find it online: https://juliaglam.com/roast-pheasant-masala-with-indian-spices/