A katsu curry that is guaranteed to see off the most stubborn of winter chills, by chef Cai Ap Bryn. Perfect for a fat, end-of-season cock pheasant. Serves 2
Young people are the future
of shooting. It is therefore vital that we produce recipes which will get “millennials” interested
in the ethical superiority of game and putting it on the table.
Throughout the year, my recipe selection will showcase exciting dishes, nibbles and snacks, drawing inspiration from modern street food. I have never wanted game to seem off-putting. While I don’t think it should be dumbed down, recipes that can be enjoyed by children and young people and don’t require 50 ingredients are very important.
Pheasant katsu curry — my first offering in this new series — is a dish that embodies my culinary philosophy. The katsu originated in the late 1800s with western-Indian influence. It was known as katsuretsu and was first made with beef or pork. Now it is a hugely popular dish that is a favourite on the street-food scene as well as in high-street restaurants.
Perfect for a fat, end-of-season cock pheasant
The katsu is fruity, spicy and sweet — a perfect combination for game, especially for a fat, end-of-season cock pheasant. Though the ingredient requirements may seem onerous, it really is worth it.
This superb sauce can be refrigerated or made and frozen in advance. I cooked the dish for the first time on a cold December morning after a successful rough shoot. It was a great pick-me-up and ginger is just the thing to clear up a winter cold.
The process of shallow-frying the pheasant in breadcrumbs keeps the meat incredibly juicy and moist. You can always add some extra chilli or hotter curry powder if you fancy a bigger kick.
Recipe for pheasant katsu curry
- 2 pheasant breasts
- Seasoned flour for coating
- Beaten egg
- 1 pack of Panko breadcrumbs
- 2 tbsp oil
- 1 large white onion, diced
- 5 garlic cloves, peeled and chopped
- 1 carrot, diced
- 1 apple, diced
- 1in ginger, peeled and sliced
- ½ tsp turmeric
- 2 tbsp flour
- 2 tbsp curry powder
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1½ tbsp brown sugar
- 700ml chicken or pheasant stock
Mark Hinge prepares a great shoot picnic dish of garlic-infused pheasant.
Game cookery recipe: A fantastic game cookery recipe using pheasant and an excuse to raid the freezer!
For the curry sauce:
- In a pan, soften the onion, garlic, carrot, apple and ginger in the oil.
- Once softened, add the turmeric and stir.
- Add the flour and curry powder and stir until the vegetables and fruit are coated.
- Add the vinegar, soy sauce and brown sugar.
- Slowly stir in the stock, until the sauce begins to thicken.
- Simmer until the sauce reduces and thickens further. Once you are happy with the consistency, take the pan off the heat.
- Run the mixture through a sieve so you are left with a smooth, silky sauce. Set to one side.
For the pheasant:
- Place the pheasant breast between two sheets of cling film and lightly beat with a rolling pin until it is flat and even.
- Coat the pheasant breast in seasoned flour.
- Dip it in beaten egg so it is nice and evenly coated.
- Cover the breast with panko breadcrumbs before shallow frying on a medium heat for 4 to 5 minutes on each side.
- Serve a portion of sushi rice or Thai sticky rice on to a plate, place the breaded pheasant breast on top, sliced diagonally across, and cover with the curry sauce. Serve with a little side salad pickled vegetables and wash it down with a bottle of Curious Brew, my favourite Kentish lager.