Delicious pheasant curry cooked at Floors Castle
21st November 2017
![image](https://www.floorscastle.com/wp-content/uploads/2022/07/IMG_1986-scaled-1-1024x683.jpg)
There is nothing better than eating food that has been grown or caught locally and the Chef to the Duke and Duchess of Roxburghe agrees.
He’s been rustling up a warming pheasant curry (one of the Duchess’s lunch time favourites) using game caught on the Roxburghe Estate. Have a go at creating the dish yourself at home.
Ingredients
4 pheasant breasts
450ml double cream
30g madras curry paste
100g mango chutney
Pinch of salt
Pinch of pepper
Method
- Pre-heat your oven to 180°c.
- Lightly butter a small baking tray, lay the pheasant breast on tray and season with salt and pepper.
- Cover the tray with tin foil and cook for 8-10 mins.
- Place cream, curry paste, mango chutney and salt and pepper into a bowl then whisk until the mixture has slightly thickened so you can see a ripple effect on the cream.
- Slice the pheasant into 2cm strips and place in the bottom of an oven proof dish.
- Pour the mango sauce mix over the pheasant and bake for 15-20 minutes until bubbling around the edges and sauce has melted.
- Serve straight away with rice and peas or perhaps a winter salad.
Come to Floors Castle Kitchen Shop & Deli to buy pheasant caught on the Roxburghe Estate and other tasty treats that are homemade in the Castle Kitchen.