Pheasant Tikka Masala

A expertly prepared approach to pheasant that produces delicious results that highlight the natural flavors. This recipe uses careful attention to detail to bring out the best in your harvest, creating a memorable meal for family and friends.

Indian technique meets American upland game

Cultural Exchange This preparation adapts the beloved Indian restaurant dish to pheasant, using traditional spice blends and cooking techniques to create complex, aromatic flavors.

Ingredients (Serves 6-8)

• 3 lbs pheasant breast, cubed
• 1 cup plain yogurt
• 2 tbsp garam masala
• 1 tbsp curry powder
• 4 cloves garlic, minced
• 1" piece ginger, grated
• 2 tbsp vegetable oil

Masala Sauce:

• 2 tbsp ghee or butter
• 1 large onion, diced fine
• 4 cloves garlic, minced
• 1" piece ginger, grated
• 2 tbsp tomato paste
• 1 can coconut milk
• 1 can diced tomatoes
• 2 tsp garam masala
• 1 tsp turmeric, cumin
• 1/2 tsp cayenne pepper
• Fresh cilantro for garnish

Traditional Indian Method

1. Marination Process: Combine yogurt with all your spices, garlic, and ginger. Marinate the pheasant pieces for at least 4 hours, or overnight for deeper flavor.

2. Tandoor-Style Cooking: Thread the marinated pheasant onto skewers and grill over high heat until charred and cooked through, about 6-8 minutes. The char is essential.

3. Sauce Construction: Sauté aromatics in ghee until fragrant. Add tomato paste, cream, and spices. Simmer until the sauce is rich and silky.