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Butter Pheasant

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Prep Time: 15 min,+2day - Cook Time: 40 min

Butter chicken, or murgh makhani, is an Indian-English dish that is known around the world. This is my recipe made with pheasant. The tomato gravy is the star here, a creamy, rich and vibrant sauce that complements light game meats well.


 

Ingredients



Marinade


  1 lbs skinless pheasant breasts (and legs, if you have them)
  1/3 cup(s) plain yogurt
  1 tbsp peanut oil
  1 tsp kosher salt
  1 tsp garam masala
  5 clove(s) Garlic
  1 inch piece of ginger, peeled

Tomato Gravy


  1 tbsp peanut oil
  1 shallot, finely chopped
   quarter of an onion, chopped
  2 tbsp butter or ghee
  2 tsp lemon juice
  1 tsp ginger-garlic paste (leftover from marinade)
  1 tsp garam masala
  1 tsp chili powder
  1 tsp ground cumin
  1 Bay leaf
  1/4 cup(s) plain yogurt
  1 cup(s) heavy cream
  1 cup(s) tomato puree
   pinch of cayenne pepper, or to taste
   salt and pepper, to taste
  1/4 cup(s) finely ground cashews
  4 servings of cooked jasmine rice


Instructions

Step #1 In a food processor or mortar and pestle, blend ginger and garlic together to make a paste. In a small bowl, mix together 2 teaspoons of the garlic-ginger paste and the rest of the marinade ingredients. Place pheasant in a zip-lock bag and pour in the marinade. Refrigerate for 48 hours. Reserve the rest of the ginger paste in a small container, refrigerated.



Step #2 Grill or broil pheasant until browned on the outside. Dont cook all the way through. Cut breasts into bite-size pieces and shred meat off leg bones, if you have them. Set meat aside.




Step #3 In a large skillet or wok, heat 1 tablespoon of peanut oil over medium high heat. Sauté shallot and onion until translucent. Then stir in butter, lemon juice, the reserved garlic-ginger paste, 1 teaspoon of garam masala, chili powder, cumin and bay leaf. Cook, stirring for 1 minute. Then add tomato puree, and stir for 2 minutes. Next, stir in 1 cup of heavy cream and 1/4 cup of plain yogurt. Add cayenne pepper to taste. Then reduce heat and simmer for 10 minutes.



Step #4 Next, stir in 1/4 cup of finely ground cashews. This will thicken the sauce. (We bought a bag of cashews and ran it through the food processor. To make it more fine, we gave the ground cashews another quick grind with the mortar and pestle.) If sauce is too thick, add more cream or water. Then add salt and pepper, to taste. Add the pheasant into the sauce and heat thoroughly. Discard the bay leaf. Serve with jasmine rice.



Recipe Card

Butter Pheasant

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Prep Time: 15 min,+2day - Cook Time: 40 min



Ingredients



Marinade


1 lbs skinless pheasant breasts (and legs, if you have them)
1/3 cup(s) plain yogurt
1 tbsp peanut oil
1 tsp kosher salt
1 tsp garam masala
5 clove(s) Garlic
1 inch piece of ginger, peeled

Tomato Gravy


1 tbsp peanut oil
1 shallot, finely chopped
quarter of an onion, chopped
2 tbsp butter or ghee
2 tsp lemon juice
1 tsp ginger-garlic paste (leftover from marinade)
1 tsp garam masala
1 tsp chili powder
1 tsp ground cumin
1 Bay leaf
1/4 cup(s) plain yogurt
1 cup(s) heavy cream
1 cup(s) tomato puree
pinch of cayenne pepper, or to taste
salt and pepper, to taste
1/4 cup(s) finely ground cashews
4 servings of cooked jasmine rice


Instructions


Step #1 - In a food processor or mortar and pestle, blend ginger and garlic together to make a paste. In a small bowl, mix together 2 teaspoons of the garlic-ginger paste and the rest of the marinade ingredients. Place pheasant in a zip-lock bag and pour in the marinade. Refrigerate for 48 hours. Reserve the rest of the ginger paste in a small container, refrigerated.
Step #2 - Grill or broil pheasant until browned on the outside. Dont cook all the way through. Cut breasts into bite-size pieces and shred meat off leg bones, if you have them. Set meat aside.
Step #3 - In a large skillet or wok, heat 1 tablespoon of peanut oil over medium high heat. Sauté shallot and onion until translucent. Then stir in butter, lemon juice, the reserved garlic-ginger paste, 1 teaspoon of garam masala, chili powder, cumin and bay leaf. Cook, stirring for 1 minute. Then add tomato puree, and stir for 2 minutes. Next, stir in 1 cup of heavy cream and 1/4 cup of plain yogurt. Add cayenne pepper to taste. Then reduce heat and simmer for 10 minutes.
Step #4 - Next, stir in 1/4 cup of finely ground cashews. This will thicken the sauce. (We bought a bag of cashews and ran it through the food processor. To make it more fine, we gave the ground cashews another quick grind with the mortar and pestle.) If sauce is too thick, add more cream or water. Then add salt and pepper, to taste. Add the pheasant into the sauce and heat thoroughly. Discard the bay leaf. Serve with jasmine rice.


About the Author

Jenny and Rick Wheatley
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Jenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State of Nebraska. Their recipes have appeared in numerous publications, including Petersens Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.

The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.

 


Photo Credit

Jenny Wheatley
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Website: www.foodforhunters.com
Instagram: @foodforhunters
Facebook: www.facebook.com/foodforhunters

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