Pheasant Curry

Wild Game Recipe

Pheasant Curry

I'd like to thank Rebecca Woollard for sharing this delicious dish with us, and for allowing us to share the recipe in turn with you here. If you'd like to see more of her beautifully styled food y...

2Serves
30 minutesPrep
24 hour 0 minutesCook

I'd like to thank Rebecca Woollard for sharing this delicious dish with us, and for allowing us to share the recipe in turn with you here. If you'd like to see more of her beautifully styled food you can find her on Instagram by searching the handle @rebecca_woollard.

Method

  1. Marinate the pheasant at least 6 hours but up to 24 hours in advance, by mixing all the ingredients together and chilling.
  2. To make the sauce, heat your oven to 180°C (160°C fan/Gas Mark 4) and blitz the cashews and their soaking water in a small food processor until you have a fine paste.
  3. Heat an ovenproof, large frying or sauté pan over a medium-high heat and add the oil. Once it’s shimmering, add the onions and fry, stirring often, for 8-10 minutes until they’re very soft and a little caramelised. Turn the heat down slightly, add the garlic and ginger and fry for 2-3 minutes more until fragrant. Add the spices with a large splash of water and fry for 2-3 minutes again, until they smell rounded and have lost their raw tang.
  4. Add the cashew paste, coconut cream and tomatoes, bring to a simmer and cook for 1-2 minutes, then pour in the chicken stock and the saffron with its soaking water. Bring everything to a simmer, then transfer uncovered to the oven and cook for 45 minutes, stirring once halfway through. If you’re planning to eat straight after, bring the pheasant out of the fridge to come back to room temperature.
  5. After 45 minutes, remove the pan from the oven, transfer the sauce carefully to a large measuring jug and blitz until completely smooth using a stick blender. Check the seasoning – at this point you could cool and chill the sauce or freeze it.
  6. When ready to cook, bring the sauce to a simmer and remove the pheasant from the marinade – you don’t need to wipe it but shake off the excess. Once the sauce is very gently bubbling, drop the pheasant pieces in and cook for 4-5 minutes, stirring often. Check the seasoning, then serve, scattered with coriander and pomegranates, with lime wedges on the side. You can serve with rice, but I prefer flatbreads for mopping up the sauce.