A Recipe For Indian Pheasant Curry With Lentils And Wild Rice

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We’re having an odd summer time up right here in Minnesota. I used to be gone fishing this previous weekend, and most the weekend it was within the low 50’s and wet. Only a bit cooler than we’re used to for summer time. When it’s cool exterior and you’ve got been on a ship within the wind and rain for hours, you want one thing hearty to heat you up on the finish of the day. Nothing warms me up fairly like curry. I’m an enormous fan of all forms of curry, and curries work extremely nicely with wild recreation.

I had a package deal of pheasant breasts left over within the freezer and was considering I’d put collectively a Thai-style inexperienced curry. That thought modified once I can throughout a kind of 45-second Fb movies for a rice and lentil dish. The lentil dish appeared scrumptious, and because it appeared a bit of extra Indian in origin, I modified my plan barely and opted for a extra conventional Indian-style curry. If you happen to don’t have pheasant, you may simply make this with rooster or another recreation fowl.

It is a very hearty dish, however isn’t in any respect spicy. If you happen to needed to warmth it up a bit of, you may add some chilies to it or use a sizzling curry powder and double up on the curry. The aromas that had been coming from the range made each my children hover across the kitchen. Once we sat right down to eat, my 5-year-old took one chunk and mentioned, “Rattling, that’s tasty.” I wasn’t positive if I must be proud or mortified—I’m simply glad he preferred it.

Indian pheasant curry with lentils and wild rice:

2 lb. pheasant meat, minimize into chunk sized cubes

½ of a big purple onion, diced

2 cloves of garlic, minced

Three tablespoons coconut oil

1 tsp. garam masala

1 tsp. curry powder

1 ¼ ounce can of coconut milk

1 ¼ ounce can of diced tomatoes

1 eight ounce can of tomato paste

Salt and pepper to style

In a big mixing bowl, mix the Garam Masala, curry powder, and a pinch of salt with the pheasant and toss to coat. Warmth the coconut oil over medium-high warmth in a big pan with a canopy. Sear the pheasant for a few minutes on either side till all of the pheasant is browned. Add the onion and garlic and cook dinner for 2-Three extra minutes. Stir within the coconut milk, tomatoes, and tomato paste and cut back the warmth right down to a simmer. Cowl and cook dinner for 30-40 minutes, stirring often.

For the Lentils and Wild Rice:

1 cup lentils

1 cup damaged wild rice

four cups pheasant inventory (or rooster inventory)

½ of a big purple onion, diced

2 cloves garlic, minced

½ tsp floor cinnamon

1 tsp floor cumin

2 bay leaves

2 tablespoons of olive oil

Salt and pepper to style

Warmth oil in a coated pot over medium warmth, stir within the onion, garlic and a pinch of salt and cook dinner for two minutes or till the onions are translucent. Add the lentils and the inventory and simmer for 15 minutes with the quilt on. After 15 minutes add the wild rice, cinnamon, cumin, and bay leaves. Cowl and cook dinner for a further 15 minutes or till the lentils and rice are tender. If you must add extra inventory, add a ½ cup at a time till the lentils and rice are cooked to your liking. Style and season with salt and pepper.

To serve this dish, spoon the lentils and wild rice onto a plate and high with the pheasant, accompanied by a superb quantity of the sauce. Garnish with parsley and some dollops of Greek yogurt.

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