Slow Roasted Pheasant Over an Open Fire
Experience the flavors of nature with Andrew Zimmern's slow-roasted pheasant over an open fire, served with flatbread, cucumber salad, and amba. Perfect for adventurous cooks!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Grill
- Grill cage
- Butcher's twine
- Wok
- Rolling pin
- Kitchen scale
- Blender
- Immersion blender
- Microplane
- Squeeze bottle
- Colander
- Serving bowl
- Pot
- Saucepan
- Oven
- Instant-read thermometer
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Spoon
- Peeler
- Measuring cup
- Measuring spoon
- Plastic wrap
- Refrigerator
- Paper towel
- Stove
- Kitchen towel
Ingredients
- 1/2 cup salt
- 1/2 cup sugar
- 2 quarts water
- 2 tablespoons crushed peppercorns
- 4 cloves garlic, crushed
- 1 lemon, sliced
- 1 whole pheasant
- 1 tablespoon olive oil
- 3 tablespoons ras al hanout
- 1/4 cup harissa
- Juice of 1 Orange
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