Ingredients:

• 2 Tbsp olive oil
• 4 pheasant breasts, skinned, boned and cut into bite-size chunks
• 1 1/2 cup thinly sliced carrots
• 1 cup cubed capsicum (red, yellow or green)
• 1 cup thinly sliced onion
• 1 clove garlic, minced
• ½ cup peaches, chopped
• 1 Tbsp curry powder
• 1/4 tsp allspice
• 1/8 tsp black pepper
• 1 Tbsp cornstarch
• 1lt chicken stock
• Parsley, chopped
• 1cup Basmati Rice

In a skillet, heat 2 tablespoons oil. Sauté pheasant 3 minutes or until nearly done; remove from pan.
Heat remaining oil in skillet; sauté carrots, capsicum, onion, and garlic for 5 minutes or until carrots are nearly tender.

Add pheasant back to skillet with peaches, curry powder, salt, allspice, and black pepper.
Stir cornstarch into chicken broth; pour into skillet with pheasant mixture.
                                                   
Bring to boiling; reduce heat. Simmer, covered, 20 minutes.

Bring 2 cups of water to the boil, add a pinch of salt, stir in the basmati rice and cook for 10 minutes till fluffy.

Spoon the curry onto the rice and sprinkle over the chopped parsley