Game Meat Monday: Katsu Pheasant

Ben's take on a Katsu Curry using Pheasant


For the Pheasant:

  • 2x Pheasant Breasts
  • 200g Bread Crumbs (panko)
  • 1tsp Garam Masala
  • 1x Egg, Beaten
  • 2tbsp Cornflour
  • Salt and Pepper

For the Katsu Sauce:

  • 1x Large Onion
  • 2x Carrots
  • 1inch Ginger Root
  • 4x Garlic Cloves
  • 1tsp Garam Masala
  • 1tsp Turmeric
  • 1-2tsp Mild Curry Powder (depending on your pallet)
  • 400ml Coconut Milk
  • 2x Wild Garlic Leaves (optional)


  • For the sauce, finely dice the onion, carrots and garlic, and grate the ginger. Soften this all in a pan with a little oil.


  • Once softened, add the dry spices and cook for 2 minutes.


  • Stir in the flour and coconut milk, add the chopped wild garlic leaves (if using) and simmer for 20 minutes.


  • Transfer the mixture into a food processor and blitz for approx. 1-2 minutes. Sieve the mixture and keep warm.


  • For the pheasant breast, remove the mini fillets, and even out the thickness of the breast with a meat hammer or rolling pin (place the breasts between 2 pieces of clingfilm first)


  • Put the breadcrumbs (seasoned with 1tsp garam masala), beaten eggs, and 2tbsp Cornflour (seasoned with salt and pepper), into three separate bowls.


  • Coat the breast first in the flour, then the egg, then the breadcrumbs. For a thicker coating, you can coat it with the eggs and breadcrumbs a second time.


  • Fry in vegetable oil until golden brown, approx. 6-7 minutes, before placing on kitchen paper for a couple of minutes to drain.


  • Cut the breast into slices and cover in the sauce. Serve with rice.