Duration
1 hour
Serves
6 to 8 people
Butter pheasant is the perfect introduction to Indian curry. The spice level can be low, and the silky smooth tomato-based sauce is simple and approachable. You can serve the curry slightly chunky or take the sauce and puree it super smooth before adding the broiled pheasant to simmer. This dish is traditionally served with rice. Adding naan or paratha bread, cilantro, and a nice Indian chutney really elevates the meal.
I implore you to marinate the pheasant or whichever game bird you choose to use in its stead. The yogurt marinade helps tenderize the meat, which could be pretty tough if you don't take this basic step to ensure every bite melts in your mouth.
This is what I call a spice-stocking recipe. Check out a grocery store specializing in Indian food to stock up on your spices at a fraction of the price you'd find at the supermarket. It's worth the trip and is an excellent hack for any global cuisine.
Ingredients
For the Marinade
- 1 cup yogurt
- 2 tbsp. Minced garlic
- Zest and juice of one lemon
- 2 tsp. garam masala
- 1 tsp. chili powder
- 1 tsp. turmeric
- 1 tsp. coriander
Butter Pheasant
- 2 lbs. boneless, skinless pheasant breast and thigh
- 1 cup heavy cream
- 1 cup game stock
- 1 cup fresh tomato, pureed
- 1 cup cilantro, chopped
- ¾ cup yellow onion, minced
- ½ cup ghee (2 sticks of butter, clarified)
- 8 oz. can of tomato puree
- 4 oz. toasted cashews
- 3 tbsp. tomato paste
- 3 tbsp. garlic, minced
- 3 tbsp. ginger, minced
- 3 tbsp. jalapeno, minced
- 2 tbsp. lemon juice
- 2 tbsp. garam masala
- 2 tsp. chili powder
- 2 tsp. turmeric
- 2 tsp. ground cumin
- ½ tsp. ground cinnamon
- ½ tsp. fenugreek
- 5 green cardamom pods
- Kosher salt to taste
Also works with
Preparation
- Cut the pheasant breasts and thighs into 1-inch chunks. Mix the marinade and add the pheasant. Marinate for at least eight hours but preferably overnight to help tenderize the meat.
- Start by broiling the pheasant until deeply brown and slightly charred on the edges. Alternatively, you could sear the pheasant in a cast iron pan or cook it over an open fire. Set aside for later when done and cooked through.
- In a dutch oven or pot on medium-high, add ½ of the ghee. Now add the onion, garlic, ginger, jalapeno, and cardamom. Cook until the onion begins to brown on the edges. Add the rest of the spices and cook for another minute. Mix in the tomato paste and cook for another minute.
- Add the fresh and canned tomato puree and season with salt. Bring to a simmer and cook for 10. Now add the stock and simmer for another 5 minutes.
- While the sauce is cooking, heat the cream until warm, and then puree it with the cashews. It will thicken. Add the creamed cashews into the sauce along with the pheasant. Simmer for 10 minutes until the pheasant is tender and the sauce has thickened.
- Whisk in the lemon juice and remaining ghee. Bring to a simmer and turn off the heat. Check for seasoning and add salt if needed.
- Serve the curry with basmati rice and chopped cilantro.
Butter pheasant is the perfect introduction to Indian curry. The spice level can be low, and the silky smooth tomato-based sauce is simple and approachable. You can serve the curry slightly chunky or take the sauce and puree it super smooth before adding the broiled pheasant to simmer. This dish is traditionally served with rice. Adding naan or paratha bread, cilantro, and a nice Indian chutney really elevates the meal.
I implore you to marinate the pheasant or whichever game bird you choose to use in its stead. The yogurt marinade helps tenderize the meat, which could be pretty tough if you don't take this basic step to ensure every bite melts in your mouth.
This is what I call a spice-stocking recipe. Check out a grocery store specializing in Indian food to stock up on your spices at a fraction of the price you'd find at the supermarket. It's worth the trip and is an excellent hack for any global cuisine.
Ingredients
For the Marinade
- 1 cup yogurt
- 2 tbsp. Minced garlic
- Zest and juice of one lemon
- 2 tsp. garam masala
- 1 tsp. chili powder
- 1 tsp. turmeric
- 1 tsp. coriander
Butter Pheasant
- 2 lbs. boneless, skinless pheasant breast and thigh
- 1 cup heavy cream
- 1 cup game stock
- 1 cup fresh tomato, pureed
- 1 cup cilantro, chopped
- ¾ cup yellow onion, minced
- ½ cup ghee (2 sticks of butter, clarified)
- 8 oz. can of tomato puree
- 4 oz. toasted cashews
- 3 tbsp. tomato paste
- 3 tbsp. garlic, minced
- 3 tbsp. ginger, minced
- 3 tbsp. jalapeno, minced
- 2 tbsp. lemon juice
- 2 tbsp. garam masala
- 2 tsp. chili powder
- 2 tsp. turmeric
- 2 tsp. ground cumin
- ½ tsp. ground cinnamon
- ½ tsp. fenugreek
- 5 green cardamom pods
- Kosher salt to taste
Also works with
Preparation
- Cut the pheasant breasts and thighs into 1-inch chunks. Mix the marinade and add the pheasant. Marinate for at least eight hours but preferably overnight to help tenderize the meat.
- Start by broiling the pheasant until deeply brown and slightly charred on the edges. Alternatively, you could sear the pheasant in a cast iron pan or cook it over an open fire. Set aside for later when done and cooked through.
- In a dutch oven or pot on medium-high, add ½ of the ghee. Now add the onion, garlic, ginger, jalapeno, and cardamom. Cook until the onion begins to brown on the edges. Add the rest of the spices and cook for another minute. Mix in the tomato paste and cook for another minute.
- Add the fresh and canned tomato puree and season with salt. Bring to a simmer and cook for 10. Now add the stock and simmer for another 5 minutes.
- While the sauce is cooking, heat the cream until warm, and then puree it with the cashews. It will thicken. Add the creamed cashews into the sauce along with the pheasant. Simmer for 10 minutes until the pheasant is tender and the sauce has thickened.
- Whisk in the lemon juice and remaining ghee. Bring to a simmer and turn off the heat. Check for seasoning and add salt if needed.
- Serve the curry with basmati rice and chopped cilantro.