Holme Farmed Venison Pheasant Katsu Curry

Pheasant Katsu Curry

Serves 4

Put your leftover pheasant to delicious use now that the season is over with this Pheasant Katsu Curry recipe from the team at Holme Farmed Venison. Using local pheasant breast and served with jasmine rice, this fragrant dish is a tasty twist on your regular game dishes. For more game recipe inspiration visit hfv.co.uk/


For the Pheasant

500g Pheasant breast

100g Tempura flour

500g Panko breadcrumbs

200ml Sparkling water

2g Salt

2g Pepper


For the Katsu Sauce

10ml Rapeseed oil

1 Small onion, diced

10g Mild curry powder

10ml Chicken stock

30ml Low sodium soy sauce

30ml Agave syrup

10g Miso powder

200ml Water

10g Garlic puree

300ml Coconut milk

5g Ginger puree

3mls Concentrated lemon juice


  1. Prepare the pheasant - Cut all the breasts into roughly 2cm wide strips, set aside and season.
  2. Prepare the breadcrumbs. Put the sparkling water, flour and panko breadcrumbs into three separate bowls. If you like, you can split the water between 2 bowls.
  3. Crumb the pheasant - Lay all the strips in the water (or the first bowl of water if using 2), then dip each strip into the flour, second water and then the panko breadcrumbs.
  4. Make sure each strip is thoroughly covered at each stage.
  5. Prepare the Katsu Sauce - Put the onion, garlic, ginger, curry powder and miso into a frying pan and sweat for about 5 minutes until the onion is soft. Then add the rest of the Katsu ingredients and cook until the sauce has a thick and creamy consistency.
  6. Cook the pheasant - Preheat oil to 170°C in the deep fryer, or a deep-frying pan filled about halfway with oil.
  7. Fry the pheasant until golden brown. This should take about 5-8 minutes.
  8. Serve with sticky jasmine rice and the katsu sauce.