Indian Butter Pheasant is a dish of juicy wild pheasant breasts cooked in a slightly spicy, luxuriously rich tomato cream sauce; made very tender by cooking in my Instant Pot Pressure Cooker. CLOSED POT TIME TOTAL TIME45 minutes
1 lb. skinless, boneless pheasant breasts
2 tablespoons garam masala
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons butter
1 onion, chopped
1/4 teaspoon crushed red pepper
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
2 teaspoons ground turmeric
1 14.5-ounce can fire roasted diced tomatoes
1 cup tomato sauce
2 cups pheasant, chicken, or turkey stock
1/2 cup heavy cream
½ cup chopped parsley plus some for garnish.
Cooked white, brown, and wild rice cooked in pheasant, chicken, or turkey stock
Sprinkle the pheasant breasts with 1 tablespoon of the garam masala, the salt, and black pepper; rub into breasts with fingers.
Select SAUTÉ on the InstantPot” and adjust to NORMAL. Add 2 tablespoons of the butter.
When the butter is melted, add the pheasant. Cook pheasant until browned.
Add onion and the remaining 2 tablespoons butter. Cook, stirringoccasionally, until onions are lightly browned, for about 5 minutes.
Add the red pepper, garlic, and ginger. Cook and stir for 2 minutes more. Add the remaining 1 tablespoon garam masala, the cumin, and turmeric. Cook and stir occasionally for 1 minute. Press CANCEL.
Stir in the diced fomatoes, tomato sauce andpheasant stock. Secure fit the lid on the pot. Close the pressure-release valve.Select MEAT on Instant Pot and set to cook for 45 minutes. When cooking is complete, use a quick release to depressurize.
Stir in heavy cream and parsley. Serve over a blend of white, brown, and wild rice cooked in pheasant, chicken, or turkey stock. Sprinkle with chopped parsley.