Pheasant Thai Curry
Brad is an author and outdoor columnist who lives in southeast Washington State with his wife Ali and a pack of Llewellin setters on a small homestead. He serves the public as a fish and wildlife biologist and active Pheasants Forever life member. He pens conservation news for Harvesting Nature and authored the upland hunting book, Wingshooting the Palouse, which is available from Ingram Content Group and Amazon. You can find Brad on Instagram @tailfeathers_upland and @palouse_upland_media.
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Just when you thought a wily rooster with a spicy attitude couldn’t get any better, the tingling of Thai chilies takes the harvest to an entirely new level. If you’re a fan of curries in their uniquely seasoned glory, skip down and just get cooking. If you’re on the fence about pheasant or curry, let alone both in the same dish, this recipe will settle for you the fact that a perfectly spiced Thai curry sauce served over noodles with pheasant breast is a necessary staple in anyone’s recipe book.
The best curries include a healthy peanut component and this recipe is no different. If you’re allergic, by all means forget the peanuts, and double check the ingredients of any pre-made sauce off the shelf. For everyone else, peanut butter and coconut milk are the keys to a perfect curry.
This recipe calls for a pre-made sauce, which you will want to dress up a bit. Straight away, the sauce has a kick, but a few extra chilies take the flavor up a notch. Peanut butter caps the recipe with a smooth and flavorful finish to the bold and complex blend of spices, and the succulence of pan-browned pheasant.
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Serving size:
4-6
Time to make:
20-min
Ingredients:
1 lb diced pheasant breast (2 to 3 whole breasts)
1½ C red and yellow bell pepper
1 lemon
1 Tbsp ground ginger
2 or 3 Tbsp peanut butter (depending on your preference)
2 Tbsp olive oil
Thai basil
¾ C whole milk
1 package red Thai curry sauce
1 package Thai noodles
Salt
Thai chilies (optional)
Preparation:
1. Add milk, ginger and curry sauce to a small pot and heat to a boil, then reduce to simmer
2. Begin heating another pot of water to a boil for the noodles
3. Cut the lemon in half and squeeze one half into the sauce pot
4. Dice and add bell pepper and chilies to the sauce
5. Dice pheasant, then brown in a pan with olive oil, seasoning lightly with salt
6. Add browned pheasant to the curry sauce and simmer for 10 minutes, stirring occasionally
7. Once noodle water boils, add noodles and return to a boil
8. Once noodles reach a boil, remove from heat immediately and let stand 8 to 10 minutes to achieve desired softness
9. Drain noodles
10. Remove curry sauce from heat and add peanut butter
11. Serve sauce over noodles and top with Thai basil
A note on sourcing the cut or foraged ingredients:
There is no substitute for a wild bird with regard to flavor and the additional satisfaction that comes from a successful hunt, but a farm-raised bird is an acceptable substitute.
Alternate cuts that work:
Any game bird or chicken is a suitable protein for this recipe.
