Pheasant Curry

Pheasant Curry
27 July 2016

Chefs of De Dietrich, Recipes

Recipes by Mike Robinson: Pheasant Curry 

The key to this dish is using freshly ground spices. We use an old coffee grinder that belonged to my mother and these are incredibly useful. 

Ingredients (Serves 4) 

  • 4 Pheasant Breasts, sliced lengthways
  • 1 Onion, chopped
  • ½ Tin of Full Fat Coconut Milk
  • 1 Tbsp of Tomato Paste
  • 1 Tsp of Coriander Seeds
  • 1 Tsp of Cumin Seeds
  • ½ of Cinnamon Stick
  • ½ Tsp of Fennel Seeds
  • ½ Tsp of Dried Chilli
  • 1 Tsp of Turmeric

  1. For the sauce, sauté off the shallot and garlic as before.  Add a touch of the wine from cooking the pheasant, then the stock, cream and rosemary.  Reduce until thick enough to coat the back of a wooden spoon.  Remove the rosemary, season and add the whisky.  Keep warm.
  2. Blanch your ravioli in boiling salted water and remove into a bowl.  Mix the sauce with the ravioli and serve with grated parmesan and some rocket salad.

Download this recipe here:

Pheasant Curry Pheasant Curry (1072 KB)