Butter Pheasant is a rich, flavorful twist on the classic Indian Butter Chicken, made with wild game! If you love cooking wild game recipes, this dish is perfect for you. The tender, marinated pheasant meat is simmered in a creamy, spiced tomato sauce that’s packed with bold flavors. Pair this wild pheasant recipe with basmati rice, naan, or even roasted vegetables for a complete meal!

Marinade Ingredients:

• 6 pheasant breasts (24-28 oz), cut into chunks
• 1/2 c full fat Greek yogurt
• 3 cloves garlic, minced
• 1” ginger, peeled and minced
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt

Sauce Ingredients:

• 2 Tbsp olive oil
• 2 Tbsp ghee
• 1 medium onion, diced
• 6 cloves garlic, minced
• 1” ginger, peeled and minced
• 1 1/2 tsp ground cumin
• 1 1/2 tsp garam masala
• 1 tsp ground coriander
• 14oz crushed tomatoes
• 1 tsp paprika
• 1 tsp salt
• 1 c half and half
• 1 tbsp white sugar

Directions – Marinate the Pheasant:

1. In a large bowl, combine marinade ingredients.
2. Add pheasant and toss to coat. Let marinate for at least 2-4 hours, preferably overnight, which will ensure your meat is tender and juicy.

Directions – Cooking Pheasant:

1. Heat oil in a large skillet or sauce pan over medium heat.
2. Once shimmering, add pheasant in batches and cook on all sides while avoiding crowding the pan. Set aside.

Directions – Making the Sauce & Serving:

1. Heat ghee in the same pan. Add the onions and fry until translucent, making sure you scrape up the browned bits leftover from the pheasant.
2. Add garlic and ginger and sauté for 1 minute, then add coriander, cumin and garam masala. Let it cook for about 20 seconds, then add the crushed tomatoes, chili powder and salt.
3. Let simmer for about 10 minutes, stirring occasionally until sauce starts to thicken.
4. Remove from heat and carefully pour mixture into a blender. Once smooth, carefully add the sauce back into the pan.
5. While mixing, stir the half and half and sugar into the sauce. Once combined, add the pheasant and cook for an additional 10 minutes until sauce is thick and bubbling. Serve with rice.

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