Pheasant Curry
This is really a “master recipe” and can be used with pheasant, Hungarian partridge, chukar or a combination. Make this recipe to taste using more or less of the spices. You can turn this into a Thai version by adding basil and Thai spices. To increase the heat, use jalapeños or other chilies. If you get all the ingredients prepared, the sauce can be completed in about 15 minutes and it is a good recipe to double or triple for a crowd. Serves 4-6.
4 -6 pheasant breasts
5 tablespoons vegetable oil
1 4-ounce can green chilies, mild or hot (or ½ cup diced jalapenos, Anaheim etc.)
1 medium onion, peeled and finely chopped
1 red pepper, stemmed, deseeded, cut into ½ inch slices
2 thumb sized pieces of ginger, peeled and coarsely chopped or grated
1 14-ounce can whole peeled tomatoes, crushed by hand, juice reserved
1 14 ounce can of coconut milk
1-2 teaspoons Curry powder
1-2 teaspoons hot curry paste or hot curry powder
1-2 teaspoon cumin
2-4 cloves garlic, minced (optional)
Chopped cilantro, or spinach (optional)
Sea salt to taste
Heat a bit of oil in a skillet and sauté the meat until lightly browned but not cooked through. Remove from heat and set aside.
Heat the rest of the oil in the same skillet and when hot add the onions. Cook for 3-4 minutes until soft and add the garlic (if using), ginger, and red peppers. Cook another few minutes and add the cumin, curry powder and hot curry paste. Stir to combine and cook one minute until fragrant. Add the green chilies (If going for a Thai version, add in the curry leaves) and the tomatoes.
Cook another few minutes and add the coconut milk. I often will only use half the coconut milk –add to desired taste and consistency. If you need to you can add a wine glass of cold water. Simmer until it has the consistency of heavy cream. Add in the pheasant breasts and simmer for about 5 minutes. If using basil, add in at this time. Just before serving add the chopped cilantro as a garnish (if you use spinach add it with the meat).
Options: Chili powder and turmeric are nice additions and can be added when adding the other spices.