Ingredients

1 young hen pheasant – skinned and dressed

Marinade

Whole spices:
6 green cardamom pods
3 bay leaves
1” piece cinnamon
2 cloves

Ground spices:
4 teaspoons coriander
2 teaspoons cumin
½ teaspoon turmeric
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon garam masala
3 tablespoons sunflower oil
250 ml Greek style yoghurt

For the paste:
5 fat garlic cloves – chopped
1” piece fresh ginger – chopped
2 tablespoons water

Fresh herbs:
20 large spinach leaves or 1 bag baby spinach
1 bunch fresh coriander – chopped
2 hot green chillies – chopped (optional)

Method

The day before:
Blend chopped garlic, ginger and 2 tablespoons water into a paste; heat the oil in a frying pan and add the whole spices; cook until the cloves start to swell (approximately 1 minute).   Allow to cool

Place yoghurt in a metal or ceramic bowl and mix in the cooked spices, chopped coriander and chillies (if using).  With a sharp knife make several cuts into the thickest parts of the pheasant flesh and coat the bird inside and out with the marinade, rubbing it in well.   Cover and leave in the fridge for 24 hours.

On the day:
Take a piece of turkey foil large enough to wrap around the bird and marinade.   Place a layer of spinach leaves in the centre;  put the pheasant and marinade on top of the leaves and cover the bird with the rest of the spinach leaves.  Fold over the foil to form a parcel, wrapping tightly and taking care not to split the foil. 

Cooking

Heat the barbeque to 200c; weigh the package, place the package on additional foil or in a heatproof dish (to prevent sticking).

Allow 40 minutes for the first 1lb of weight and then add 4 minutes for every additional 4oz. 

For example, 2lbs 8oz = 64 minutes; 3 lbs = 72 minutes; 3lbs 4 oz = 76 minutes

Remove and leave to stand for 10 minutes.

Open the package and step smartly aside to avoid being hurt in the rush!

Serve with barbequed sweetcorn, green salad and warmed flatbread.

 

Courtesy of Mick Moules, Cambs.