5 from 18 votes
Spicy Indian-Inspired Butter Pheasant
This Spicy Indian-Inspired Butter Pheasant features marinated pheasant pieces cooked in a rich sauce of Greek yogurt, spices, tomato paste, coconut milk, and cream. The resulting dish is tender, with a creamy, spiced sauce that pairs well with jasmine rice and warm naan bread.
Prep Time
30 mins
Cook Time
20 mins
Marinating Time
3 hrs
Total Time
3 hrs 50 mins
Servings:
4
Calories:
1129 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 1129
% 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.