Pheasant tagine

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• fattyman

  03 December 2011

  fattyman rated and commented on this recipe

  

  Tried with both pheasant and chicken - works great with both, and smells amazing!

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• Mark Watson

  03 January 2012

  Mark Watson commented on this recipe

  Great, simple, tasty.

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• Shirazzy

  08 January 2012

  Shirazzy rated and commented on this recipe

  

  Beautiful! A very different way to try this Game Bird - but lovely all the same!

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• Rebecca

  15 March 2012

  Rebecca rated and commented on this recipe

  

  Love this recipe - makes pheasant interesting again. Didn't have preserved lemons so just squeezed some lemon juice in. Will hunt out the preserved lemons just to see if they make more of a wow factor but happy without. Also didn't have harissa - ditto.

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• nix

  26 January 2013

  nix commented on this recipe

  This is a fabulous recipe; I used pheasant breasts and was told by a regular pheasant eater that this recipe is better than his favourite pheasant meal. Attending a cookery course we were shown how to make our own preserved lemons; large jar of salted water and add left over pieces of fresh lemon. Make sure lemon is covered and shake jar periodically. Better and much cheaper than commercial version.

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Ingredients

• 2 large oven-ready pheasants , or 2 small guinea fowl
• olive oil
• 3 carrots , cut into chunks
• 3 red onions , cut into chunks
• about 12 ready-to-eat dates , prunes or figs
• 300g couscous
• 100g butter , cut into chunks
• a small handful sultanas
• 2 preserved lemons , flesh scooped out, peel sliced
• mint leaves, to serve
• harissa , to serve

CHERMOULA

• 2 large red onions , roughly chopped
• 3 garlic cloves
• 3½cm piece ginger , roughly chopped
• olive oil
• 200ml lemon juice
• 1 tbsp Thai fish sauce
• 1 generous tbsp honey
• 1 tbsp each ground cumin , paprika, turmeric
• 1 tsp hot chilli powder
• a large handful flat-leaf parsley
• a large handful coriander

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 2 hrs plus marinating

Ingredients

• 2 large oven-ready pheasants , or 2 small guinea fowl
• olive oil
• 3 carrots , cut into chunks
• 3 red onions , cut into chunks
• about 12 ready-to-eat dates , prunes or figs
• 300g couscous
• 100g butter , cut into chunks
• a small handful sultanas
• 2 preserved lemons , flesh scooped out, peel sliced
• mint leaves, to serve
• harissa , to serve

CHERMOULA

• 2 large red onions , roughly chopped
• 3 garlic cloves
• 3½cm piece ginger , roughly chopped
• olive oil
• 200ml lemon juice
• 1 tbsp Thai fish sauce
• 1 generous tbsp honey
• 1 tbsp each ground cumin , paprika, turmeric
• 1 tsp hot chilli powder
• a large handful flat-leaf parsley
• a large handful coriander

PER SERVING

1301 kcalories, protein 50.1g, carbohydrate 81.1g, fat 87.2 g, saturated fat 25.4g, fibre 5.8g, salt 2.23 g

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