As the shooting season winds down, there’s no better way to celebrate a successful season than by turning your last few birds into a dish that’s both hearty and full of flavour. At ArdMoor, we love recipes that bring the outdoors to the table, and this Golden Pheasant Curry is a perfect example, simple, rustic, and packed with the kind of comfort only a home-cooked game dish can deliver.
Ingredients (serves 4)
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1½ lb (700g) pheasant breast, cut into bite-sized pieces
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2 tbsp olive oil
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1 onion, finely chopped
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2 garlic cloves, crushed
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1-inch piece fresh ginger, grated
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1 tsp mild curry powder
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1 tsp ground coriander
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½ tsp cumin
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½ tsp paprika
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¼ tsp turmeric
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200ml chicken or game stock
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400g diced tomatoes
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200ml coconut milk
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2 tsp tomato paste
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2 handfuls of fresh spinach
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Salt and black pepper to taste
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Steamed rice and naan, to serve
Method
1. Prepare the pheasant
Heat olive oil in a pan and sear the pheasant pieces for 1–2 minutes until lightly browned. Remove and set aside.
2. Build the curry base
In the same pan, sauté onion, garlic, and ginger until soft. Stir in curry powder, coriander, cumin, paprika, and turmeric to release the flavours.
3. Simmer the sauce
Add diced tomatoes, tomato paste, stock, and coconut milk. Bring to a gentle simmer.
4. Cook the pheasant
Return the pheasant to the pan and simmer for 10–15 minutes, until tender and cooked through.
5. Finish with greens
Stir in spinach until just wilted. Season with salt and black pepper.
Serving & Tips
- Spoon over steamed rice and serve with warm naan for a satisfying, end-of-season feast.
- Pheasant breast is lean and cooks quickly. A gentle simmer ensures it stays tender.
- Mild spices highlight the natural gaminess without overpowering it.
- Serve with roasted root vegetables, pickled onions, or a crisp winter salad for a full country-style meal.
- Completely freezable. Just thaw first.
Recipe: Jeff Benda – Wild Game & Fish