Rabbit and Pheasant Curry


Too often during a pheasant hunt we find our four-legged companions not being able to withstand the wild chase of a cottontail through the brush and briers. It is easy to holler, “Easy girl, we’re focusing on upland birds today” as you call them back. However, these abundant small game animals are some of the most delicate, nutritious, and mild-flavored wild game meat you will consume. It can take a little more patience and concentration to ensure the dogs give you enough room to take a shot on these shifty little creatures, but you will learn that extra time is well worth it as you sit down over a slow-cooked pheasant and cottontail meal with your friends and family. On a recent pheasant trip to South Dakota with some great friends, we were able to have a successful pheasant hunt and capitalized on a couple opportunities to bag a couple cottontails as well. With the help of my wife Jaime Teigen, we came up with a great way to pair these two unique critters together in a one pot meal. Hope you enjoy!



1 Rabbit, skinned, cleaned and chopped into sections, trimming any damaged meat.
2 Pheasants, skinned, cleaned, keep the breasts and thighs only (shanks can be included, however they contain multiple small bones that can be a nuisance)
1 oz. ginger, peeled and minced
5 cloves garlic, minced
1 onion, small dice
4 TB olive oil
1 ½ cans coconut milk
1 ½ cups plain yogurt
2 cups vegetable stock + 1 cup only if needed
4 TB yellow curry powder
1 TB red chili paste
4 russet potatoes, peeled large dice
¼ cup brown sugar
Salt and pepper



Pat the rabbit sections and pheasant pieces dry. Add salt and pepper to each side.

In a large Dutch oven or large braising pot, at medium to high heat, add 2 TB of olive oil.

Add the wild game pieces to the olive oil and brown each side. Careful not to crowd the pan, then set the meat aside.

To the same pot, add the other 2 TB of olive oil, then add the onions, picking up any brown bits from the bottom of the pot.

Sauté until translucent, about 5 minutes. Add the garlic and ginger and sauté another 2 minutes.

Add your curry powder, red chili paste and brown sugar. Stir to coat the onion mixture. Slowly add in the vegetable stock, picking up the brown bits from the bottom of the pot.

Nestle the browned wild game into the stock. Make sure the pieces are all covered. Add the extra stock if needed.

Cover and simmer for 3 ½ hours. After 3 ½ hours, add the potatoes, coconut milk and the yogurt. Mix well and simmer on low for another 30 minutes, until the potatoes are fork tender.

Serve as is, or over rice, with chopped cilantro, diced Thai chilis, slivered green onions or Thai chili oil (recipe below).


Thai Chili Oil

¼ cup red chili flakes
3 cloves garlic, minced
1/8 tsp pepper
1 tsp salt
2/3 cup olive oil

Heat olive oil in a pan at medium to high heat for 3 minutes.
In a 16 oz mason jar, add the seasonings.
Once the oil is heated, add to the mason jar, close the lid and shake. This will keep for 4-6 weeks.


About Caleb Teigen

Husband/father first, on a mountain river or snow second.

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