Pheasant with harissa, chicory & orange | Recipe | Wild Meat – Wild Meat Company
This dish has a real North African feel to it. Marinating the pheasant in harissa not only adds its fiery, smoky delicious flavour, but also helps to moisten an
Ingredients
- 4 oven-ready pheasants , spatchcocked, and backbone and ribs taken out
- 200ml rose harissa paste
- 4 large heads chicory, quartered lengthways
- olive oil for cooking
- sea salt and black pepper
- 1 tbsp caster sugar
- juice of 1 lemon
- 1 large orange, peeled and segmented
- 8 long bamboo skewers, soaked, or metal barbecue skewers
More Like This
Recipe: <!-- -->Roasted Pheasant with Wild Rice and Mushroom Stuffing<!-- --> | Whole Foods Market
wholefoodsmarket.com
Roast Wild Pheasant Recipe | RecipeLand
recipeland.com
Pheasant casserole recipe | Good Food
bbcgoodfood.com
Roast Pheasant With Orange & Onion Marmalade - Great British Chefs
greatbritishchefs.com
Pheasant Recipes – To-Table
to-table.com
Roast Wild Pheasant Recipe - Food.com
food.com
Recipe: roast pheasant and raisin sauce | Local Food Britain
localfoodbritain.com
Roasted Pheasant Recipe - Recipezazz.com
recipezazz.com