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Pot-roast red curry pheasant
- Adam Bush
Published: October 24, 2022 at 10:46 AM
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Serves 4
Easy
Prep: 5 mins
Cook: 1 hr and 40 mins
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This impressive pot-roast needs just five minutes prep time. The oven does all the work, infusing the caramelised meat with aromatic Thai red curry flavours
Gluten free
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Make this pot-roast red curry pheasant, then check out our pheasant with puy lentils, pulled pheasant broth and pheasant ragu. Discover all of our pheasant recipes here.
Ingredients
Nutrition
-
1 tbsp vegetable oil
-
2 whole pheasants
-
4 long shallots
halved
-
4 tbsp red curry paste
-
2 lime leaves
(optional)
-
1 stick lemongrass
bashed
-
400ml coconut milk
-
1 tbsp fish sauce
-
½ tbsp soft light brown sugar
-
2 limes
1 juiced, 1 wedged to serve
-
handful of coriander
roughly chopped
-
steamed jasmine rice
to serve
-
green vegetables
to serve
Nutrition: Per serving
- kcal621
- fat42.2g
- saturates20.4g
- carbs9.1g
- sugars6.7g
- fibre2.2g
- protein50g
- salt1.8g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Heat a casserole over a medium-high heat with the oil. Season the pheasants well, then put into the pan along with the shallots. Cook both for 2-3 mins on each side of the breast, and then the base until nicely caramelised. Move to a plate. Add the curry paste to the pan and cook for 5 mins until darkened. Add the lime leaves (if using), lemongrass, coconut milk, fish sauce, sugar and 200ml of water. Season lightly, then add the pheasants back to the pan, breast-side up. Put into the oven for 1 hr 15 mins until the pheasants are cooked through.
-
step 2
Leave the pheasants in the pan to rest for 10 mins, then scatter with coriander. Either remove the pheasants and carve, then take to the table, or take the whole pot to the table with a small knife. Serve with rice and green vegetables.
Check out more of our favourite autumnal game recipes
Authors
Adam BushDeputy food editor
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