Pheasant Cup winner Mo Metcalf-Fisher shares his Pheasant Katsu Curry recipe...

I’m a big fan of the Katsu Curry, usually having it with chicken or pumpkin. However, pheasant is arguably better than both. My partner hadn’t eaten pheasant before this and agreed it was perfect way of introducing game. As a recipe, it’s surprisingly simple, but a bit messy in the kitchen if you aren’t well organised. It’s made up of 3 parts.

Total time around 35 mins with prep.

This menu is based on a meal for two people.

Ingredients in stages

The first is the sauce

Essentially, it’s just a plain curry sauce, much like the one you’d have with chips or currywurst.

It can be as spicy as you want it to be, but typically it’s served mild and sweet.

For the sauce you will need:

2 carrots

1 large onion or 2 small onions (white)

5 cloves of garlic

1 apple

2 large tablespoons of plain flour

2 teaspoons of garam masala

4 teaspoons of mild curry power

5 tablespoons of coconut milk

2 tablespoons of honey

4 teaspoons of soy sauce

600 ml of chicken stock (I added a third of pheasant stock as I’d purchased a whole carcass. I did this simply by boiling it down in boiling water)

The second is the pheasant stage

You’ll need 2 pheasant breasts for this, if serving two. I soaked the two breasts in saltwater earlier on in the day and kept in the fridge for 3 hours, but again, this is optional. Given the frying of the breasts won’t happen until later in the cooking process, set up the station for this. You will need 1 egg (beat the raw egg as you would if preparing scrambled eggs) and place in bowl, 1 bowl of plain flower and a bowl of panko breadcrumbs (basically, enough to submerge the breasts when coating).

The third stage is the rice

Have enough for however many servings you require. My preference is the stickier variety of Thai Jasmine rice. You can just use microwaveable packet for this part of the dish, just before serving. It’s quick and easier.


First thing to note is this sauce will be sieved before serving, so don’t worry about taking the skins off the garlic, apple or carrots, just whack them in.

Add oil to a pan and heat.

Lightly sweat the onions, add the garlic cloves. Let them sweat for 2-3 minutes. Add a sprinkling of salt.

Roughly chop the carrots. No need to take skin off and add.

Let it sweat off for 4 minutes or so until it softens.

Add the apple (sliced), leave for another minute or so.

Then add 2 large tablespoons of plain flour and stir.

Then add 2 teaspoons of garam masala and stir

Then add the 4 teaspoons of curry powder and stir

Let it thicken while stirring

Once thickened (which will tackle a couple of minutes on a medium to lower flame)

Add the 5 tablespoons of coconut milk, 2 tablespoons of honey and 4 teaspoons of soy sauce and stir

Now it’s time to add the stock, gradually pouring as you stir. Be sure to keep mixing throughout this.

Give it a taste and see if you want to add anything else. I added a dash of chilli sauce because I’m a fan of heat, but this is optional.

Keep it on a low heat to simmer and turn your attention to the pheasant breasts. But don’t forget about the sauce and be sure to stir occasionally.

Get your pheasant breasts and coat each; starting with the egg, then flour and ending on the breadcrumbs. Coat quite generously but not so much that the coating will fall apart when frying.

Heat a pan with oil (coconut oil is fine too) and add a little salt. When nice and hot, fry the pheasant breasts for around 6-7 minutes. Turning throughout halfway. Do not let the coating get too dark. If cooking too quick, just turn the heat down.

Get your rice ready (this is microwaveable is easiest)

Once cooked, sieve the sauce so it has no bits or lumps in it and place into another pan/ bowl.

Plate the rice, add the breast on top (typically Katsu is presented sliced) and add the sauce according to your taste. You can add chopped chillies, sesame seeds and coriander on top if making to impress!

Et, voila. Enjoy.

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