SPICED PHEASANT WITH ORANGES low fat & cholesterol

Take advantage of seasonal low prices on game birds...

Pheasant cooked with Middle Eastern spices and oranges
served with low-carb mashed swede with pepper, cauliflower, celery & corn
'Rich & full-bodied with hints of mysterious souk' 'Really great non-trad English flavour.' Tasters

Pheasant in brandy with oranges is a scrumptious meal, surprisingly wallet friendly now that August is well behind us.  

Lie all game birds, pheasant is lean and low in fat and care must be taken to stop it drying out.  

Pheasant are in major supermarkets and good butchers* for about £6.  One will feed two generously.  They're pretty thoroughly plucked but you may see one or two tail feathers which can be removed with sterilised tweezers.

They are traditionally served roasted and rather rare but only if they are young birds.  

67 prefers well cooked meat and slow cooked the bird instead.  The flavour of the juices intensify and it's easier to produce succulent flesh, whatever the bird's age.   

Cost: £6 + cost of alcohol 

Ingred:
    1 pheasant  
    2 tbsp oil
    1/3 tsp cinnamon
    3 cardamon pods (opt)
    1 bay leaf

    1 1/2 large onions 
    generous 1/2 tbsp grated garlic
    generous 1/2 tbsp grated peeled ginger

    2/3 tsp cumin
    2/3 tsp coriander
    2/3 tsp turmeric
    2/3 tsp smoked paprika
    2/3 tsp chilli powder

    2 skinned tomatoes crushed; or 2/3 cup tinned tomatoes

    jointed pheasant (2 legs, 2 breasts)

    water/stock just to cover, including a shot of brandy
    1/2 tbsp Dijon mustard
    zest of one orange
    juice of one orange

    segments of orange


    Once the casserole is cooked:
        1 tbsp butter & 1 tbsp flour mashed together OR     
        1/2-1 tbsp  cornflour mixed with 1/2- 1 tbsp cold water
        
        1/2 tablespoon sumac


Method:

1. Joint bird; season pieces lightly in & out 
2. Heat a large pan over med-high heat; add cinnamon, cardamon & bay leaf; sauté 1 min; brown pheasant pieces and set aside
3. Add onion, garlic & ginger; cook 10 mins or until onions are translucent
4. Add spices; cook till fragrant, about a minute
5. Stir in tomatoes
6. Just cover with stock & orange juice; add orange zest; bring to a boil; turn down heat and bubble gently 5 mins
7. Place pieces in slow cooker with the legs underneath and breasts resting on top; pour on sauce
8. Cook on low for 3-4 hours, or until tender but not falling apart  
9. 20 mins before end of cooking, add orange slices
10. Thicken juices with 1 tbsp butter & 1 tbsp flour mashed together OR a slurry of 1 tbsp cornflour mixed with 1 tbsp cold water.
11. Stir in sumac 
12. Serve with mashed or baked potato OR  mashed well buttered swede with lots of pepper OR buttered noodles OR rice with a selection of lightly steamed green veg

Comments:

'This has a lovely full-bodied flavour with a hint of the souk; the gravy is thick &  rich.  Probably best slow-cooked for 4, not 3 hours.' Retired writer
'I'm a big fan of pheasant...this was a great novel take... as it introduces a non trad English flavour.' Political Agent

*67 got her partridge from Barrats on Englands Lane

Tips:

• Sumac is a lemon scented Middle Eastern herb, available in larger supermarkets and Middle Eastern shops
• if you liked this, you will probably also like Pheasant with Brandy & Plums and Armagnac Partridges with Apple

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.