How to make… a cold smoker
BASC member Joe Wood shares his step-by-step guide to building a simple but effective cold smoker that he now wouldn’t be without.
- - Features
- - Features
Coronation pheasant
Coronation pheasant recipe
Are you after a simple and delicious recipe to wow your guests on coronation weekend?
Look no further – our coronation pheasant will definitely be a hit.
Ingredients
- 3 pheasant breast fillets
- 5tbsp natural yoghurt
- 3tbsp mild curry powder
- 1tsp turmeric
- 1tsp cinnamon
- 2tbsp mango chutney
- Sultanas (optional)
- Salt and black pepper
- Olive oil
- 2 large flatbreads
Serves 2
Ready in just 45 minutes
(including marinating time)
Let's get cooking...
- Mix 1tbsp of the curry powder with a little oil until you have a marinade the consistency of runny honey. Then add to a zip-lock bag with the pheasant breasts, give everything a good shake, and marinate for half an hour.
- Add the yoghurt to a bowl then mix in the remaining curry powder, turmeric, cinnamon, chutney, seasoning and – if desired – the sultanas. Put to one side.
- Cook the pheasant breasts in a medium-hot pan with a little oil for 4-5 minutes on each side, turning frequently.
- Allow the breasts to rest for a few minutes before tearing into strips and adding to the bowl of sauce. Mix well.
- Serve your coronation pheasant with salad and warm flatbreads.
A rural stalwart
Share
Marta Jacyna
Marta Jacyna is BASC’s communications officer. She is passionate about the countryside and enjoys deer stalking and foraging for food.
A day to remember for young shots in Ashbourne
Murray Woodward remarks on a memorable young shots driven day in Ashbourne, Derbyshire.
Game On returns to find the next top game chef
This year students are challenged to create a starter using either venison loin or shoulder.
