Pheasant keema recipe ideal for feeding a large group of shooters
Cook up Spicy Pheasant Recipe with Shooting UK. Discover delicious game bird recipes that celebrate the best of British shooting cuisine.
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Cooking tools:
- Skillet
- Heavy-based saucepan
- Mixing bowl
- Spoon
- Wooden spoon
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Kitchen scale
- Colander
Ingredients
- 725mL vegetable or corn oil
- 2kg minced pheasant meat
- 50g medium curry powder
- 10 tbsp bay leaves
- 10 tbsp fenugreek leaves
- 10 medium onions, peeled, halved and neatly chopped
- 20 cloves of garlic, peeled AND grated or crushed
- 150g root ginger, scraped AND grated or chopped
- 10 medium green or red chillies, trimmed and neatly chopped
- 4 tbsp tomato purée
- 5ltr lamb or beef stock
- Salt
- freshly ground black pepper
- 2-3 pickled walnuts, quartered
- 2 handfuls chopped coriander
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