Place rabbit pieces in some foil inside a steamer and steam for 20 min or so until rabbit is cooked.
Put yogurt into a bowl add tandoori mix, half of garlic & ginger paste, and
green chillies if using and mix into a lovely paste.
Coat the pheasant pieces in yogurt marinade, and allow to sit in the bowl for 30 mins (over night if possible) to allow the marinade to be absorbed.
Marinate the duck pieces in yogurt for 1 hr. or more (pref. overnight)
Thinly sliced pigeon breast in pita bread with ice berg lettuce and mint yoghurt dressing.