Braised Pheasant from The Georgian Feast by Darra Goldstein
Georgians sometimes use brewed tea in cooking to impart flavor to dishes both savory and sweet. Although such recipes are not traditional, they are exotic and appealing to the Western palate. The f...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- ¼ cup hazelnuts
- ¼ cup boiling water
- 1 heaping teaspoon black tea leaves
- Salt
- 2 pheasants, cleaned and dressed, about 2½ pounds each
- 2 tablespoons butter, softened
- Freshly ground black pepper
- 2 tablespoons sweet red wine
- 1 tangerine, peeled and separated into segments
- Tangerine segments
- 2 tablespoons unsweetened grape juice
- Red and white grapes
- Toasted hazelnuts
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Georgian pheasant from Winter Food by Jill Norman
app.ckbk.com
Georgian Pheasant from Two Fat Ladies Obsessions by Clarissa Dickson Wright
app.ckbk.com
Chicken with Herbs from The Georgian Feast by Darra Goldstein
app.ckbk.com
Turkey Satsivi from The Georgian Feast by Darra Goldstein
app.ckbk.com
Pickled Leeks from The Georgian Feast by Darra Goldstein
app.ckbk.com
Poached Fish with Tomatoes from The Georgian Feast by Darra Goldstein
app.ckbk.com
Roasted Pheasant Recipe
recipezazz.com
Braised Pheasant Recipe with Chestnuts
greatbritishchefs.com