Butter pheasant curry

Butter pheasant curry

Constable Burton


4kg diced pheasant breast
Coriander leaves

10 cloves garlic
10cm peeled ginger
2½ tsp salt
2½ tsp chilli flakes
Juice of 1 lemon
375ml yoghurt
2½ tsp turmeric
5 tsp cumin seeds
2½ tsp garam masala

5 cardamom pods
10 cloves
5 tsp coriander seeds
5 tsp garam masala
5 tsp turmeric
5 tsp chilli flakes
10 onions, peeled & grated
10cm peeled ginger, grated
1.4 litres passata
Juice of 1 lemon
500ml double cream
200g salted butter

Leyburn, North Yorkshire
Head Chef: Tristan Prudden

Serves 10

Blitz all the ingredients for the Butter Pheasant curry marinade to form a liquid marinade. Pour over the pheasant meat and mix well. Either vacuum pack or place in a covered dish and marinate overnight.

For the sauce, grind the seeds from the cardamom pods with the cloves, coriander seeds, garam masala, turmeric and chilli flakes. Fry the onion and garlic for 1 minute in vegetable oil. Add the dry spice mix and fry for 2 minutes. Add the passata and lemon juice and cook for a further 5 minutes. Add the cream and butter, then remove from the heat and allow the butter to melt. Stir frequently to combine the sauce ingredients.

To finish roast the pheasant in its marinade in the oven at 180°C for 15-20 minutes or until just cooked. Add to the hot sauce and bring quickly back to the boil. Season, adding chopped coriander to finish. Serve with pilau rice, naan bread and poppadoms.