Pheasant Loaded Fries

These pheasant loaded fries are a brilliant, spice-infused upgrade to classic comfort food. Crispy golden fries are piled high with tender pheasant coated in a rich, aromatic curry sauce, then finished with melted cheese and fresh toppings. It’s the ultimate match day treat to warm up a chilly weekend afternoon.  

Prep: 20 mins | Cook Time: 4/6 hrs | Finish Time: 25 mins | Serves: 4

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INGREDIENTS

• 10 boneless pheasant thighs 

• 2 cloves garlic 

• 1 lump of ginger 

• 4 cardamom pods 

• 3 tsp turmeric 

• 3 tsp chilli powder 

• 3 tsp garam masala

• 3 tsp curry powder 

• 1 can full-fat coconut milk 

• 50g butter 

• 1 large onion

• 3g salt

• 1 chilli pepper 

• 1 small bunch of coriander.

• 1 small bunch mint 

• 250g Chips - Frozen or handmade 

• Grated Cheddar cheese optional  

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METHOD

1. This can be cooked two ways. If you have invested in the Sous vide tool, place all your ingredients, except the chips, coriander, mint, chili pepper, and cheese, into a vacuum-seal bag and seal it. Place the bag in a water bath at 80c for 6 hours, or cook until the pheasant thighs are tender and fall apart. 

   
   

2. Equally you do the same in a slower cooker and on a medium heat for 4/6 hours. Finishing with butter and double cream optional.  

   
   

3. Fry or oven cook your chips. Once cooked season chips with salt and place in a bowl.

   
   

4. Open the bag or spoon over the curry pheasant thighs.

   
   

5. Finish with grated cheese, picked coriander, mint tips, sliced fresh chilli, or even mint yogurt or lime pickle for an extra burst of flavour.