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Katsu Pheasant Curry

Posted on: 29th Aug 18 at 1:35 pm by Realtree Global

Now that the shooting season is all but over in the UK, many home holds will have stocked up on various game birds, most likely pheasant.

Here’s a simple and quick dish that’ll get you licking you lips and looking forward to your next curry night.


4 pheasant breasts, washed and diced
1/2 red onion
100g chestnut mushrooms
1 garlic clove
Italian mixed herbs
Ground all spice

Add a
Tea spoon olive oil to a pre-steaming pan
Add the onion and soften
Add the Mushrooms until soften
Add diced pheasant breast and turn until browned

Add 1/2 Head broccoli (pre-steamed) and sliced
1/2 pack (100g) baby corn, slice in half top to bottom and half again across the middle
1 pack asparagus (235g) cut into thirds

Heat through and turn regularly for 4/5 mins

Add Katsu Curry Sauce

Turn to mix sauce thoroughly

Reduce heat to medium and allow to simmer for 3/4 minutes

Serve on a bed of sauté cabbage and leek, or rice if you prefer