'Butter pheasant' with yogurt dip & naan

Name: 'Butter pheasant' with yogurt dip & naan
Ingredients: 3 Thyme sprigs; 1 Rosemary sprigs; 1 Fresh garlic clove; 1 Lime; 330 g Butter chicken; 100 g Coconut milk 17%; Kala namak black salt fine; 10 Peeled pheasant drumsticks; Edible flowers; Greek style yogurt 2%; Garlic naan bread; Leek oil; Coriander

‘Butter pheasant’ with yogurt dip and naan bread with kala namak.

Ingredients

3Thyme sprigs

1Rosemary sprigs

1Fresh garlic clove

1Lime

330gButter chicken

100gCoconut milk 17%

10Peeled pheasant drumsticks

Kala namak black salt fine

Edible flowers

Greek style yogurt 2%

Garlic naan bread

Leek oil

Coriander

Preparation

Check the pheasant drumsticks for tendons and clean the top of the bone nicely.
Sprinkle the drumsticks with salt.
Vacuum-seal the drumsticks with a splash of olive oil, thyme, rosemary, and the crushed garlic clove.
Cook the drumsticks sous-vide for 4 hours at 70°C.
Cool the drumsticks well.
Heat the coconut milk and dissolve the butter chicken paste in it.
Season the sauce with salt, lime zest, and lime juice if desired.

Season the yogurt with kala namak and chopped coriander.
Remove the pheasant drumsticks from the vacuum bag and pat dry.
Brown the drumsticks all around in some oil.
Pour the warm butter chicken sauce into a bowl and stand the drumsticks upright in it.
Drizzle some leek oil over the sauce.
Bake the naan bread, cut into pieces, and serve next to the bowl.
Serve the yogurt in a separate bowl and drizzle some leek oil around it.
Garnish with fresh coriander and, if desired, edible flowers.