Gift subscriptions require no shipping, email sent straight to their inbox. Gift Now >>

Gift subscriptions require no shipping, email sent straight to their inbox. Gift Now >>

Subscribe Today
ADVERTISEMENT

Savory Pheasant Thighs with Tikka Masala Sauce

STORY BY
PHOTOGRAPHY BY

Savory Pheasant Thighs with Tikka Masala Sauce

STORY BY
PHOTOGRAPHY BY
‘‘

Recipe by Rachel Hogan. Recipe featured in the August-September 2021 issue. 

Chef’s Note: This Savory Pheasant Thigh recipe is really versatile. I’m presenting the recipe two ways so you can enjoy and be inspired: as a flat bread (featured in V9N5) or as a savory, soul-satisfying Tikka Masala. This take on Tikka Masala is complex and rich with flavors built from layers of garlic, ginger, peppers, spices, tomatoes, and a touch of orange to add balance and a fresh sweet finish. Traditionally made with chicken, this curry can feature any gamebird with delicious results. Serve over rice with chickpeas and cilantro for a beautifully composed dish. 

INGREDIENTS
(Serves 6)

  • 12 pheasant thighs, boneless and skinless
  • 1 cup soy sauce
  • 1 cup orange juice
  • 1 teaspoon freshly grated ginger
  • Tikka Masala Sauce, recipe following
  • Roasted chickpeas, for serving
  • Cooked rice, for serving

For the Tikka Masala Sauce

  • 1/3 cup ginger-garlic paste (equal parts garlic and ginger blended into a paste with 1 tablespoon coconut oil)
  • 2 jalapeño peppers, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon garam masala
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 8 Roma tomatoes, diced
  • 1 1/2 teaspoons Kosher salt
  • 1 can coconut cream
  • Juice of one orange

TO PREPARE:

    1. Combine the soy sauce, orange juice, and grated ginger in large bowl. Add pheasant thighs to mixture and marinate for 90 minutes.
    2. To begin making the sauce, sauté the ginger-garlic paste and jalapeños until lightly browned in a large skillet over medium heat. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes.
    3. Stir in garam masala, paprika, and cumin. Brown for about 1 more minute to draw out the flavors.
    4. Add the tomatoes and salt. Bring to boil, reduce to a simmer, and cook until thickened, about 20 minutes. You may need to add a little water depending on how much liquid the tomatoes give off.
    5. Pour the sauce into a blender or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a simmer. Finish with orange juice and coconut cream. Bring back to a simmer. At this point you can serve the sauce or add veggies and simmer for 15 minutes. Note: A touch of honey may be needed to balance the sauce if your tomatoes aren’t super sweet.
    6. Remove the pheasant thighs from marinade, and pat dry.
    7. Pan-sear thighs over medium heat, 2 to 3 minutes a side. Let rest and slice.

TO SERVE:

Place the pheasant breast over the Tikka Masala Sauce and serve with rice.

Savory Pheasant Thighs with Tikka Masala Sauce This article is published in the issue.
Click here to purchase this black issue
Intrested in buying other back issues?
Click here
FILED IN:
ARTICLES FROM THE OCTOBER / NOVEMBER 2015 ISSUE
Life in Bronze

Filed In: ,

Liz Lewis employs several foundries in the Bozeman area to cast her lost-wax-style work. Recently, she has begun exploring the use of colored patinas to reproduce the coloration of sporting......

Being at Brays

Filed In: , , , ,

Located outside of Savannah, Georgia, and proximate to the charming coastal town of Beaufort, South Carolina, and within a short drive of Charleston—the current capital of Southern lifestyle—Brays...

Curated Fashions

Filed In: , ,

After spending more than eight years in the UK running retail shops, Ramona Brumby of Atlanta’s The London Trading Company came home. “My passion is anything to do with décor,......

Inside the October-November 20...

Filed In:

This month’s cover photo of the German shorthaired pointer was taken at Pheasant Ridge by Terry Allen during our June-July 2015 feature coverage of Ferrari. As we traveled to Pheasant......

Bertuzzi Gullwings

Filed In: , , , ,

Bertuzzi shotguns have the unique design characteristic of ali di gabbiano, Italian for “the wings of a gull” as the sideplates spring outward like wings, revealing the lockwork inside. ...

Stealthy Ghosts

Filed In: , , ,

Judy Balog, who owns and runs Silvershot Weimaraners in Michigan with Jerry Gertiser, has owned Weimaraners for more than 20 years....

You may also like

Sturdy Brothers Waxed Canva...

This portable piece is handcrafted to last a lifet...

Viski Solid Copper Shot Gla...

These shot glasses are hand crafted and feature an...

Filson Desert Iron Knife

This Filson Folding Knife is handmade in Seattle w...

Savory Pheasant Thighs with Tikka Masala Sauce

Recipe by Rachel Hogan. Recipe featured in the August-September 2021 issue. 

Chef’s Note: This Savory Pheasant Thigh recipe is really versatile. I’m presenting the recipe two ways so you can enjoy and be inspired: as a flat bread (featured in V9N5) or as a savory, soul-satisfying Tikka Masala. This take on Tikka Masala is complex and rich with flavors built from layers of garlic, ginger, peppers, spices, tomatoes, and a touch of orange to add balance and a fresh sweet finish. Traditionally made with chicken, this curry can feature any gamebird with delicious results. Serve over rice with chickpeas and cilantro for a beautifully composed dish. 

INGREDIENTS
(Serves 6)

  • 12 pheasant thighs, boneless and skinless
  • 1 cup soy sauce
  • 1 cup orange juice
  • 1 teaspoon freshly grated ginger
  • Tikka Masala Sauce, recipe following
  • Roasted chickpeas, for serving
  • Cooked rice, for serving

For the Tikka Masala Sauce

  • 1/3 cup ginger-garlic paste (equal parts garlic and ginger blended into a paste with 1 tablespoon coconut oil)
  • 2 jalapeño peppers, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon garam masala
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 8 Roma tomatoes, diced
  • 1 1/2 teaspoons Kosher salt
  • 1 can coconut cream
  • Juice of one orange

TO PREPARE:

    1. Combine the soy sauce, orange juice, and grated ginger in large bowl. Add pheasant thighs to mixture and marinate for 90 minutes.
    2. To begin making the sauce, sauté the ginger-garlic paste and jalapeños until lightly browned in a large skillet over medium heat. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes.
    3. Stir in garam masala, paprika, and cumin. Brown for about 1 more minute to draw out the flavors.
    4. Add the tomatoes and salt. Bring to boil, reduce to a simmer, and cook until thickened, about 20 minutes. You may need to add a little water depending on how much liquid the tomatoes give off.
    5. Pour the sauce into a blender or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a simmer. Finish with orange juice and coconut cream. Bring back to a simmer. At this point you can serve the sauce or add veggies and simmer for 15 minutes. Note: A touch of honey may be needed to balance the sauce if your tomatoes aren’t super sweet.
    6. Remove the pheasant thighs from marinade, and pat dry.
    7. Pan-sear thighs over medium heat, 2 to 3 minutes a side. Let rest and slice.

TO SERVE:

Place the pheasant breast over the Tikka Masala Sauce and serve with rice.

You may also like

Grilled Quail with Carameli...

Recipe by Stacy Lyn Harris. Recipe featured in th...

Slow-cooker Pheasant Nachos

Recipe by Stacy Lyn Harris. Recipe featured in th...