Pheasant Curry with Coconut Milk – A New Twist on Pheasant

Pheasant Curry Ingredients:

• 1 wild pheasant, cut into pieces
• Olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ginger powder
• 1 (14-ounce) can coconut milk
• 1 mango, diced
• Cilantro chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and cook until softened about 5 minutes.
3. Add the garlic, curry powder, turmeric, and ginger powder. Cook for 1 minute, stirring constantly.
4. Stir in the coconut milk and bring to a simmer.
5. Add the pheasant pieces and cook for 20-25 minutes or until cooked.
6. Stir in the mango and cook for 2-3 minutes, until heated.
7. Garnish with cilantro and serve over rice.