This recipe for tandoori pheasant with lemongrass and ginger rice is a fresh way of cooking pheasant that will help you work your way through a freezer full of game

A tandoori dish is one that prepared with spices and traditionally cooked in a tandoor. You don’t have to cook tandoori pheasant in a tandoor – this recipe calls for simple frying instead. The spices in this pheasant recipe bring a new flavour to the familiar taste of game whilst the ginger rice rounds off the fragrant dish.


  • 2 pheasant breasts and thighs
  • 1 tsp Tandoori paste (to taste)
  • Small pot natural yoghurt
  • Chopped mint and coriander
  • 1 cup rice
  • 2tsp lime juice
  • 1 stick lemongrass
  • Fresh ginger


  1. Score the pheasant breasts and thighs to allow the marinade to permeate the meat
  2. Mix the yoghurt, tandoori paste, four chopped large mint leaves and corriander together. Stir in the lime juice
  3. Put the pheasant in the yoghurt mix and marinate overnight
  4. Add a couple of slices of ginger and a stick of crushed lemongrass to the rice and boil in two cups of water for 20 minutes
  5. Add a small amount of vegetable oil to a hot pan and fry the meat for four minutes on each side
  6. Remove the pheasant and allow the meat to rest
  7. Deglaze the pan with lime juice and a small amount of water
  8. Serve the tandoori pheasant on a bed of rice with the deglazed juice poured over.