Green Pheasant Curry at the Crockett’s

The experiences that Mark and I have with our friends and family are more meaningful and valuable to us than any tag, trip, or adventure attempted solo.

…so, when this opportunity arose, we had to jump.

On Friday morning, Mark opened his email inbox to find a message from our good friend Dan Crockett.  Dan lives in Missoula, MT and is the editor for Rocky Mountain Elk Foundation’s Bugle Magazine.  The Drive by Truckers and Heartless Bastards would be playing at the Wilma Theater there in Missoula the coming week.  Knowing that Mark was an avid fan, Dan extended an invitation to join him and his wife Liz for dinner, a lively concert, and a place to stay.  Heck yeah!  We were in!!

Glasses clinked as we cheers’ed our reunion in Missoula.  Dan was preparing a Green Curry with Pheasant and it was all hands on deck – the quickest and most enjoyable means of preparing a meal.  The pheasant had been harvested by Dan and his retrieving companion, Hula.  Like many of the Seacat meals, this would be one in which the game was seen through from harvest to consumption… the best meals there are.. in my opinion.

Conversation drifted from elk herds to fishing holes, favorite Drive by Trucker tunes to memorable concerts.  Suddenly, dinner was prepared.  It was time to fill our bellies with this amazing dish and fuel our bodies for the hours of excellent music to come.

I watched carefully and  tried to remember how Dan prepared this curry.  But like all favorites, this was one that had been prepared many times and reading, measuring, and following steps was a process long deserted.  I can tell you this, it was delicious…. chock full of cilantro, peppers, coconut milk, garlic, green curry paste, basil, ginger, and fresh from the field pheasant.  It served us well as we danced and enjoyed great music until the wee hours of the morning.

I’m in search of a great green curry recipe and I’ll likely tap Dan for this one.  In the meantime, if you have a winner you’d like to share, please don’t hesitate.  I’d love to hear about your recipe.

Here is one that I found in my only Thai cookbook.  If you are looking for a place to start, this might be it, but I warn you that it has not been Seacat tested.  Let me know if you try it, love it, hate it, or create a recipe of your own.

Green Curry with Wild Game


1 tablespoon of vegetable oil
2 garlic cloves chopped
2-3 tablespoons of Thai green curry paste
1 thai chili chopped – keep or remove seeds depending on desired level of heat
1 can of coconut milk
2/3 cup of chicken stock
Cubed or sliced wild game of your choice
1 tablespoon fish sauce
Grated rind and juice of half a lime
1 heaping tablespoon of light brown sugar
1 bell pepper chopped or sliced
1 zucchini sliced
4 tablespoons of fresh basil or cilantro to garnish
Steamed Jasmine rice


– Heat oil in a wok or large skillet
– Stir-fry garlic and thai pepper for 1-2 minutes and add curry paste, stir-fry for additional 1-2 minutes
– Add coconut milk and stock
– Bring to a boil and add game
– Reduce heat and let simmer for 15-20 minutes until game is tender
– Add zucchini and peppers for last 5 minutes
– Add fish sauce, lime rind and juice, and sugar
– Cook for 2-3 minutes until sugar has dissolved
– Garnish with basil or cilantro
– Served over steamed jasmine rice

** My apologies for the shoddy photos.  Mark and I were using his phone to get these images and they just don’t compare to those taken with our better camera.

This entry was posted in Soups and Stews, Wild Game Recipes and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s