Get ready for an absolute gem of a recipe from the guys over at Eat Wild, part of the British Game Assurance. Delicious pheasant elevated with mouth-watering spices. Perfect for a snack or starter for your next dinner party!


x 700g boneless pheasant, cut into bite-sized pieces x 2 tbsp cornflour
x 50g rice flour
x 40g gram flour, sieved 

x 3 Dried chillies, crushed or 3 green chillies, finely chopped x 1⁄2 tsp Chilli powder
x 1⁄2 tsp Curry powder
x 1⁄2 tsp Ground coriander 

x 1⁄2 tsp Cumin
x 2 Small onions, chopped
Small bunch of coriander, finely chopped Vegetable oil, for deep-frying
Sweet chilli sauce or green chutney, to serve 


To begin 

Place the pheasant in a large bowl, then use your hands to coat the pieces in the cornflour. Mix in the rice flour, followed by the gram flour. Add the chillies, spices, onion, coriander and 1 tsp salt. Mix well with your hands. 


Add around 150ml water until the ingredients have become moist and ever-so-slightly wet. You may not need all the water (adding too much will stop the pakora mixture binding). 


Fill a deep pan no more than a third full with vegetable oil and heat to 180C. 


A small amount of the pakora mixture together before carefully lowering into the hot oil with a spoon. Fry for 6-8 mins, turning regularly, until cooked through and browned all over. 


Set aside on a plate lined with kitchen paper while you repeat with the remaining mixture, frying in small batches. 


Hot with a sweet chilli sauce or green chutney.