| Game Recipes | Franchi Food Academy

Preparation	15'mn
Difficulty	Medium
Game	Pheasant
Calories	700 - 800
Activity	35M ; 45F
People	4
Wine pairing	Chianti

Ingredients

For the marinade
N 2 pheasants cut into 8 pieces each
G 250 yogurt
ML 30 lemon juice
N 2 cloves garlic minced
ML 15 ginger minced
ML 10 Kashmiri chili powder
ML5 turmeric
ML 5 ground cumin
ML 5 ground coriander
ML 5 garam masala
ML 10 salt

For the sauce
G 900 ripe tomatoes chopped
G 60 soaked cashews
G 100 butter
ML 30 neutral oil or ghee
N 1 medium onion minced
ML 15 ginger minced
ML 30 Kashmiri chili powder
ML 15 dried fenugreek leaves
ML 5 ground coriander
ML 5 ground cumin
ML 5 garam masala
ML 250 cream
Salt q.b.

To finish
Fresh coriander
Naan bread
Basmati rice
Red onion

This pheasant curry provides approximately 700–800 kcal per serving and to “burn it off” it takes on average about 60–80 minutes of running (or 85–110 minutes of brisk walking) for a man and about 75–95 minutes of running (or 100–130 minutes of brisk walking) for a woman, depending on intensity and body weight.

Preparation

Mix all the ingredients and add the pheasant, stirring well to coat evenly. Let marinate in the fridge for at least 4 hours or overnight.
Cook the tomatoes with the cashews and fenugreek until thick, then blend until smooth. In another pan, melt the butter with the oil, add onion and ginger and sweat gently. Add the spices, then the tomato sauce and simmer for a few minutes.
Brown the pheasant in a pan, then add it to the sauce. Cover and cook in the oven at 150 °C for 1–1.5 hours until tender.
Serve the pheasant curry with basmati rice and naan. Finish with fresh coriander and sliced red onion.

Ingredients

Preparation

Other dishes from Pheasant