WILD PHEASANT CURRY

By Chef Jaime Teigen

Instagram: @chef_jaimeteigen
Website: www.mountainpinescatering.com

Prep Time: 15 minutes
Cook Time: 4 hours
Serves: 6

If you’re looking for a fresh way to bring your upland birds to the table, this Wild Pheasant Curry is the kind of comforting, flavorful dish that surprises everyone in the best way. It’s gently spiced, richly sauced, and slow-simmered until the pheasant turns tender.

Like most of my favorite wild game recipes, this one builds flavor in simple layers - browned pheasant, sweet onions, garlic, ginger, and curry. The long simmer does the heavy lifting, while coconut milk and yogurt bring everything together into a silky, balanced sauce. Scoop it over rice or pile it into a bowl on its own, and finish with something bright on top - cilantro, Thai chilis, green onions, or a drizzle of chili oil. It’s cozy, vibrant, and perfect for cold-weather cooking.

Ingredients:

·      4 Pheasants, skinned and cleaned

·      Salt and pepper

·      4 Tablespoons olive oil

·      1 yellow onion, diced

·      5 garlic cloves, minced

·      1-ounce fresh ginger, peeled and minced

·      4 Tablespoons mild curry powder

·      1 Tablespoon Sambal Oelek red chili paste

·      ¼ cup brown sugar

·      2 cups vegetable stock + 1 more cup if needed

·      4 russet potatoes, peeled and chopped

·      1 ½ cans (13.5 ounces) coconut milk

·      ½ cup plain Greek yogurt

Topping Options: Chopped fresh cilantro, sliced Thai chili, sliced green onions and Thai chili oil

Instructions:

1.     Pat the pheasant pieces dry. Season with salt and pepper.

2.     In a large Dutch oven or braising pot, over medium heat, add 2 tablespoons olive oil.

3.     Add pheasant and sauté for about 2 minutes on each side until nicely browned. Be careful not to crowd the pan. Transfer to a large plate.

4.     To the same pot, add the remaining 2 tablespoons of olive oil, then add onion, scraping bottom with wooden spoon to pick up any brown bits. Sauté until translucent, about 5 minutes.

5.     Add the garlic and ginger and sauté another 2 minutes.

6.     Add curry powder, red chili paste and brown sugar. Stir to coat the onion mixture.

7.     Slowly add vegetable stock, picking up the brown bits from the bottom of the pot. Nestle the browned pheasant into the stock. Make sure the pieces are all covered. If not, add extra stock if needed. Cover and simmer over low heat for about 3 ½ hours.

8.     After 3 ½ hours, add the potatoes, coconut milk and the yogurt. Mix well and simmer on low for another 30 minutes, until the potatoes are fork tender.

9.     Serve as is, or over rice, with chopped cilantro, diced Thai chilis, slivered green onions or Thai chili oil.