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Butter Pheasant

By Wade Truong -

Photo Credit: Amanda Pitman

Oklahoma hunters reported good results whole pheasant hunting this year. There is still plenty of time to harvest some birds in the northern areas of the state. Here's a recipe for those wanting to prepare this tasty gamebird in a different way.

 

A bowl of butter pheasant with herbs, and two cooking steps showing meat in a pot and broth being added to tomato sauce.
Amanda Pitman

 

Ingredients

  • 1-1/2 lbs. pheasant breast, cubed
  • 2 medium onions, sliced
  • 3 cloves garlic, smashed
  • 2 inches ginger, roughly chopped
  • 1 1/2 Tbsp. garam masala
  • 1 tsp. turmeric
  • 1 tsp cumin
  • 1 tsp. cayenne
  • 1 tsp. fenugreek
  • 1 Tbsp. curry powder
  • 1 tsp. coriander powder
  • 1 cinnamon stick
  • 1 qt. crushed tomatoes
  • 1/4 cup labneh, Greek yogurt, or sour cream
  • 4 Tbsp. butter, divided

Directions

  1. Season pheasant with salt and pepper, brown in large sauté pan, about 2 minutes per side. Remove from pan and set aside.
  2. Sauté onion, garlic, and ginger in 2 Tbsp. butter until fragrant and onion begins to turn translucent.
  3. Add tomatoes and all spices except cinnamon stick. Simmer about 10 minutes to allows flavors to meld, adding some stock or water if necessary. Remove from heat and allow to cool slightly.
  4. Transfer sauce into a blender and puree. Add pheasant back to pan. Simmer until cooked through, about 5 minutes.
  5. Add labneh, Greek yogurt, or sour cream. Then add remaining butter.
  6. Add cinnamon stick. Simmer for a few minutes, adding water if necessary to bring sauce to desired consistency. If sauce is too thin, allow it to reduce by simmering longer.
  7. Serve and enjoy.

 

(This publication was funded by the Multistate conservation Grant Program, a program supported with funds from the Wildlife and Sport Fish Restoration Program and jointly managed by the Association of Fish and Wildlife Agencies and the U.S. Fish and Wildlife Service.)

 

 

Meet the Chef

 

 

Wade Truong, a lifelong Virginian, self-taught chef and hunter, has been featured in The New York Times and Garden & Gun. His passion for cooking and sharing food is the foundation of his obsession with the outdoors and the resources it provides. He believes every meal should be "enjoyed and celebrated, meaningful and mindful."

 

Recipe Tags
Pheasant
Indian