This is a a very popular recipe from the South West of India, where the game is marinated twice to not only infuse a great depth of flavour, but also make the meat incredibly moist and tender too. I have made this using pheasant breasts, but you could use rabbit or partridge too.
Mix all the ingredients for the first marinate in a bowl and add the pheasant breasts and rub well into the meat, cover and chill in the fridge for 30 minutes.
Mix all the ingredients for the second marinade together and add to the pheasant and leave to marinate for 4 hours or overnight in the fridge.
To prepare the pineapple salad , mix the honey pepper chaat masala and sugar together and coat the pineapple. leave for 20 minutes then place under a hot grill and grill for 5-6 minutes either side till golden brown on both sides. Dice the pineapple and add the chilli and onion and chill till needed.
Mix the yogurt and chilli pickle together for the dip.
Preheat the grill to the highest setting and grill the breasts for about 6-8 minutes either side till golden brown and just cooked. Serve warm with yogurt dip and the pineapple salad.