An easy recipe for pheasant katsu curry

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

Ingredients

• 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

Method

For the curry sauce:

1. In a pan, soften the onion, garlic, carrot, apple and ginger in the oil.
2. Once softened, add the turmeric and stir.
3. Add the flour and curry powder and stir until the vegetables and fruit are coated.
4. Add the vinegar, soy sauce and brown sugar.
5. Slowly stir in the stock, until 
the sauce begins to thicken.
6. Simmer until the sauce reduces and thickens further. Once you 
are happy with the consistency, take the pan off the heat.
7. Run the mixture through a sieve so you are left with a smooth, silky sauce. Set to one side.

For the pheasant:

1. Place the pheasant breast between two sheets of cling film and lightly beat with a rolling pin until it is flat 
and even.
2. Coat the pheasant breast 
in seasoned flour.
3. Dip it in beaten egg so it is nice 
and evenly coated.
4. Cover the breast with panko breadcrumbs before shallow frying on a medium heat for 4 to 
5 minutes on each side.
5. 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.