Of all the dishes I’ve done with pheasant, I don’t think I’ve tried any slow cooker recipes, so here’s my first (and I finally added a Slow Cooker category). It cooks rather quickly, even in a slow cooker, at just 3-5 hours on low; I wouldn’t try it for one of those all-day recipes where you start it in the morning and go to work. I fear the tender little breasts would be tasteless and dry by the end of an entire day.
There are lots of recipes out there for butter chicken, but just a few elements tie them together:
- Butter—there is no substitute for this, or you have to call the dish something else
- Something creamy—yogurt, cream, or coconut milk
- Tomato—fresh tomatoes, tomato paste, or thick tomato sauce
- Spices—garam masala, curry powder or paste, ginger, chili powder, cumin
Easy and really tasty.
Pheasant Breasts—Butter Chicken Style
- 2 lbs pheasant breasts, cut in large cubes
- 1 large or two medium onions, thinly sliced
- 3-4 tablespoons butter; more for serving
- 2 cups thick tomato sauce (see my roasted tomato sauce here)
- 1 can coconut milk (I used full fat)
- 1 tablespoon cornstarch, mixed with a little of the coconut milk
- 2 teaspoons garam masala
- 1 teaspoon red curry powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 4 teaspoons garlic paste or roasted garlic
- 2 tablespoons ginger paste or 2 inches fresh ginger grated
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- Optional: cilantro, if you like it, for serving or stirred into the sauce
- Melt butter over medium heat in a large skillet and saute onions until translucent.
- Stir in spices, salt and pepper, garlic, and ginger, cooking until fragrant.
- Stir in tomato sauce, coconut milk and cornstarch/coconut milk mixture. Simmer until slightly thickened.
- Pour sauce over cubed pheasant in slow cooker. Cook on low for 3-4 hours, but not longer than 5 hours.
Serve with brown basmati rice and warm naan. Place a pat of butter on each serving for a little decadence.