2 pheasants, breasts de-boned and skinned, and the leg, liver and heart minced

First marinade:

1tsp ginger paste

1tsp garlic paste

1tsp salt

11/2tsp red chilli powder

l juice of 1/2 lemon

Second marinade:

11/2 onion, fried and blended

1tbsp yoghurt

1/2tsp garam masala

1/2tsp salt

1tbsp oil

For the pattie:

11/2 tbsp oil

1/4tsp royal cumin

1 medium-sized onion, finely chopped

1/4tsp chilli powder

1/4tsp ground roasted cumin

1 small beetroot, boiled, peeled and finely chopped

1/2in ginger, finely chopped

l 2 green chillies, chopped

1tsp salt

1 sprig mint, shredded

1/4tsp garam masala


Pat the meat dry and marinate for 20 minutes with the ginger paste, garlic paste, chilli powder, salt and lemon juice (first marinade). Mix together the fried onion paste, yoghurt and garam masala to make the second marinade. Apply this to the pheasant breast. Skewer the breast and cook in a tandoori oven or grill over a barbeque for between eight and 10 minutes.

Alternatively, after the first marinade has been applied for 20 minutes, sear the breast in a hot pan with oil for two minutes and turn it to cook the other side for another two minutes. Then apply the second marinade and finish cooking in the oven at 200°C/400°F/gas mark 6 for five minutes to get a nice pink and juicy breast.

For the mince patties, heat the oil in a pan, add the royal cumin and let it crackle. Add the chopped onion and sauté till golden brown. Add the minced pheasant meat and beetroot and sauté until some moisture is let out from the mince. Next add the red chilli powder and the cumin powder and cook further till the mixture is almost dry. Toss in the ginger, green chilli and the mint, then add the salt. Cool the mixture.

Now form patties of the mince. If the mixture is too dry, add some grated potato to bind it. Dip the patties in an egg batter and breadcrumbs, and deep fry until golden. Serve with the breast.