(Serves 4)



4 pheasant Legs
100g duck fat or vegetable oil
2 bay leaves
10 juniper berries
1 tsp garam masala
4 garlic cloves, crushed
20 black peppercorns
1 cinnamon stick



  1. Preheat oven to 180/Gas 6.
  2. Wash and dry the pheasant legs to remove any blood. Place the legs in a deep oven roasting dish. Add the bay leaves, juniper berries, whole crushed garlic cloves, peppercorns, cinnamon stick and garam masala.
  3. Cover the legs with either vegetable oil or duck/goose fat. Slowly bring the oil to a very slow simmer, cover with greaseproof paper and put in a slow oven for 3 to 4 hours.
  4. To test if the legs are ready, the bone should pull out with just a gentle twist. Leave to cool in the fat.
  5. Once cool, remove from the fat and remove the bones. Put the pheasant legs in the oven and cook until the skin crisps. Remove, season and serve.