Chef’s Note: This Savory Pheasant Thigh recipe is really versatile. I’m presenting the recipe two ways so you can enjoy and be inspired: as a flat bread (featured in V9N5) or as a savory, soul-satisfying Tikka Masala. This take on Tikka Masala is complex and rich with flavors built from layers of garlic, ginger, peppers, spices, tomatoes, and a touch of orange to add balance and a fresh sweet finish. Traditionally made with chicken, this curry can feature any gamebird with delicious results. Serve over rice with chickpeas and cilantro for a beautifully composed dish.

TO PREPARE:

1. 1. Combine the soy sauce, orange juice, and grated ginger in large bowl. Add pheasant thighs to mixture and marinate for 90 minutes.
   2. To begin making the sauce, sauté the ginger-garlic paste and jalapeños until lightly browned in a large skillet over medium heat. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes.
   3. Stir in garam masala, paprika, and cumin. Brown for about 1 more minute to draw out the flavors.
   4. Add the tomatoes and salt. Bring to boil, reduce to a simmer, and cook until thickened, about 20 minutes. You may need to add a little water depending on how much liquid the tomatoes give off.
   5. Pour the sauce into a blender or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a simmer. Finish with orange juice and coconut cream. Bring back to a simmer. At this point you can serve the sauce or add veggies and simmer for 15 minutes. Note: A touch of honey may be needed to balance the sauce if your tomatoes aren’t super sweet.
   6. Remove the pheasant thighs from marinade, and pat dry.
   7. Pan-sear thighs over medium heat, 2 to 3 minutes a side. Let rest and slice.

TO SERVE:

Place the pheasant breast over the Tikka Masala Sauce and serve with rice.