Pheasant Breasts—Butter Chicken Style

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.

Thanks, Missy.

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

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients
  • 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
  • Spices:
    • 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
Preparation
  1. Melt butter over medium heat in a large skillet and saute onions until translucent.
  2. Stir in spices, salt and pepper, garlic, and ginger, cooking until fragrant.
  3. Stir in tomato sauce, coconut milk and cornstarch/coconut milk mixture. Simmer until slightly thickened.
  4. 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.

Author: Barbara

I have a PhD in American Literature and taught in higher education for over twenty years and directed two Centers for Instructional Technology before retiring.

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