Recipe - Pheasant, butternut & spinach curry
PUBLISHED: 09:48 10 December 2013 | UPDATED: 09:48 10 December 2013
½ butternut squash, peeled & cubed
4 tbsp ginger and lemongrass rapeseed oil
1 large pheasant or 400g cubed pheasant meat
1 tbsp Penang curry paste
400ml coconut milk
2 fresh or frozen kaffir lime leaves
1 tbsp brown sugar
1 tbsp fish sauce
50g baby leaf spinach
1 Preheat the oven to 190°C /gas 5.
2 Rub the cubed butternut with half of the oil and season well with salt and pepper then roast in the oven for 30 minutes, turning halfway through.
3 If you’re using a whole pheasant, remove the skin, cut the flesh from the bones and cut the meat into bite-sized pieces.
4 Heat the rest of the oil in a sauté pan or wok and fry the curry paste for a minute or two until fragrant.
5 Toss in the pheasant pieces and stir well to coat, then pour in the coconut milk and lime leaves. Simmer gently for 3 minutes.
6 Stir in the sugar and fish sauce and taste for seasoning: it should be a good balance of salty, sweet and pungent, so add more sugar or fish sauce to balance.
7 Stir in the roasted squash, then take the pan off the heat and stir in the spinach so that it just starts to wilt.
8 Serve immediately with jasmine rice or parathas breads.
Find it in Hampshire:
Pheasant - Blackmoor Game, Alresford; 01420 563831; www.blackmoorgame.co.uk