Spicy Indian-Inspired Butter Pheasant
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Marinating Time
3 hrs
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Total Time
3 hrs 50 mins
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Servings
4
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Calories
1129 kcal
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Course
Main Course
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Cuisine
Indian
Spicy Indian-Inspired Butter Pheasant
Description
The recipe begins by marinating bite-sized pheasant chunks in a mixture of plain Greek yogurt, lemon juice, and garam masala for several hours or overnight. This tenderizes the game meat while infusing it with citrus and aromatic spice. The pheasant is then browned in butter to develop color before being removed.
Next, a sauce is built in the pan by cooking onion, garlic, and ginger in the remaining butter, then adding tomato paste, the remaining garam masala, cinnamon, turmeric, cumin, paprika, cayenne, and salt to create a fragrant spice blend. Coconut milk and half and half are stirred in to form a rich, creamy sauce. The pheasant returns to the pan, and the mixture simmers until the meat is cooked through and the sauce thickens moderately.
This Indian-inspired butter sauce is spicy and aromatic, melding warm spices with creamy coconut and dairy for a complex, flavorful coating. The dish is traditionally served over jasmine rice with warm naan to soak up the sauce. Fresh cilantro adds brightness as a garnish.
The marination is key to moisture retention and flavor penetration for the lean pheasant meat. Adaptations can include using other game birds or adjusting spices based on your garam masala blend’s heat.
Ingredients
- 1 ¼ lb pheasant meat breasts and legs, cut into bite-size chunks (about 1 ½ whole pheasants
- ½ cup yogurt plain, Greek
- 1 lemon juiced
- 4 teaspoon garam masala divided
- 1 onion grated
- 6 cloves garlic minced
- 2 tablespoon fresh ginger grated
- 2 tablespoon butter salted, divided
- ⅓ cup tomato paste
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon Turmeric
- 1 teaspoon paprika
- ¾ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 can coconut milk
- ¾ cup half and half
- ¼ cup cilantro fresh, chopped, for garnish
- 3 cups jasmine rice cooked, for serving
- Naan warm, for serving
Instructions
- Combine yogurt, lemon juice, and 2 teaspoon garam masala in a medium bowl. Add in pheasant pieces and toss to combine. Refrigerate for a few hours or overnight.
- Heat a large skillet over medium-high heat. Add in 1 tablespoon butter. Add pheasant to pan, working in batches if necessary to avoid crowding the pan. Cook until starting to brown, about 5-10 minutes. It's ok if it doesn't get cooked all the way through, it will finish cooking in the sauce. Remove pheasant to a plate.
- Add in remaining 1 tablespoon butter. Add in onion, garlic, and ginger. Cook until softened, about 3-5 minutes. Add in tomato paste, remaining 2 teaspoon of garam masala, cinnamon, turmeric, cumin, paprika, cayenne, and salt. Cook, stirring frequently, until fragrant, about 2-3 minutes.
- Add in coconut milk and cream. Stir until tomato paste dissolves in the liquid. Add pheasant back in. Bring to a simmer and cook until pheasant is done and sauce is slightly thickened, about 10-15 minutes.
- Serve over warm jasmine rice and top with fresh cilantro. There will be extra sauce but it's perfect for dipping warm naan in.
Notes
- Marinate pheasant overnight in yogurt mixture to tenderize and retain moisture.
- Garam masala blends vary widely; adjust cayenne pepper accordingly to manage spiciness.
- You may substitute just legs, breasts, or other game bird meat based on availability and preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1129 kcal
% Daily Value*
| Calories | 1129kcal | 56% |
| Carbohydrates | 111g | 37% |
| Protein | 49g | 98% |
| Fat | 54g | 83% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 130mg | 43% |
| Sodium | 1166mg | 49% |
| Potassium | 974mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 1073IU | 21% |
| Vitamin C | 33mg | 37% |
| Calcium | 246mg | 25% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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