You can do this dish with turkey or even duck if you like

Serves 4

For the Pheasant:

4 pheasant breasts boned and skinned 1 ½ tsp – salt
1 tsp – ginger paste
1 tsp – garlic paste

Marinade
½ inch piece –ginger finely chopped
4-6 Green chillies, finely chopped
1 small bunch – coriander stalks
1 tsp – turmeric powder
1 tsp – garam masala powder
1 tsp cumin seeds
4 leaves – lime leaf
Juice of one lemon
3 tbsp – oil

Method

Grind all the ingredients for the marinade until a puree is obtained. Rub the ginger and garlic paste and salt into the breasts then coat the pheasant with the green paste and marinate for 20 minutes. Cook in a very hot oven for 8-10 minutes. Rest for another 5-6 minutes or so and serve with kedgeree.

For the kedgeree:

100g/4oz split yellow moong lentils
500 ml water
Pinch ground turmeric
3 tablespoons ghee or clarified butter
½ teaspoon cumin seeds
4 cloves of garlic, finely chopped
1 large onion, chopped
1cm/½inch piece of fresh ginger, finely chopped
2 green chillies, finely chopped
1 ½ teaspoon salt
75g/3oz/½ cup basmati rice, boiled ( pre-boiled)
1 tomato, deseeded and cut into 1cm dices
2 tablespoons chopped fresh coriander
Juice of 1 lemon

Method

To make the kedgeree, wash the yellow moong lentils, put them in a pan with the water and turmeric and bring to a boil. Simmer for 20-30 minutes until the lentils are tender and all the water has evaporated, then remove from the heat and set aside.
Heat 2 tbsp ghee or butter in a pan and add the cumin seeds and garlic and sweat until golden. Add the onions and sauté until it begins to colour. Add the ginger, green chilli and cook for a minute. Stir in the moong lentils and salt, and then fold in the rice. Add the tomato and coriander and stir over a low heat for 3-4 minutes. Finish with the remaining tbsp of ghee. Remove from the heat and keep warm. Divide the kedgeree in four parts and serve on the base of the oven cooked pheasant breasts.