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Pheasant & Apricot Tagine with Olives

How’s everyone enjoying summer? I can’t believe it’s August already, how fast has this year flown by? Since my last recipe, l have been busy writing recipes, catering parties and had a trip down to London.

August into September sees me doing a few classes at Outcook Cookery School in Alnwick, see www.outcook.co.uk for details.

This month’s recipe uses Northumberland game from Hadrian’s Larder, notably Pheasant Legs. Game from Northumberland is some of the best available, having a perfect natural habitat for species to thrive. The gamekeepers and estate managers across the county do a great job in managing the population of game which can then be used to provide wonderfully lean, tasty produce for us all to enjoy.

Hadrian’s Game Larder regularly attends Alnwicks Farmer’s Market and does occasionally deliver too!  You can also pick up most of your veg from the market too.

 

Recipe: Pheasant & Apricot Tagine with Olives

Serves 4

Ingredients

8 Skinless Whole Pheasant Legs (Leg & Thigh), room temperature

2 Carrots, peeled & chopped

1 Aubergine, chopped

1 Courgette, chopped

1 Red Pepper, chopped

2 Red Onions, diced

1 Red & 1 Green Chilli

1 Cup Dried Apricots, diced

1 Cup Black Olives

½ Cup Plain Flour

¾ Pint Light Chicken Stock

Salt & Pepper

Olive Oil

For the Paste

4 Cloves Garlic

2 Tbsp Tomato Puree

1 Tbsp Honey

1 Tbsp Turmeric, Ground Cinnamon, Sumac, Chilli Flakes, Ground Ginger

2 Tbsp Olive Oil

Salt & Pepper

 

Method

 

Preheat the Oven to 160C.

 

Make the Paste: Crush the garlic in a pestle and mortar, then combine with the Tomato Puree and Honey. Add the Turmeric, Ground Cinnamon, Sumac and Chilli Flakes and gradually add the oil until a paste is formed, you may not need all the oil. Season with a little salt & pepper.

 

In a tray, add the plain flour and season with salt and pepper. Use this to coat the pheasant legs, making sure any excess is shaken off.

 

In a tagine or casserole dish on a high heat add a few tbsp of olive oil and seal the pheasant on both sides for 3 minutes or until golden (This may need to be done in batches). Place on a tray and set aside.

 

In the same dish add a little more oil, reduce the heat to low and cook the onions until soft (about 10 minutes), adding a little salt and pepper. Once soft, add the paste and coat the softened onions and let cook for 3 minutes or until fragrant.

Add the chopped vegetables, coating them with the onion and paste, allow to cook for 5 minutes. Add olives and apricot and add 3/4 pint of light chicken stock. Bring to a simmer. Place the pheasant legs in ensuring they are submerged and drop in the 2 whole chillies. Place the lid on the tagine or casserole and allow to cook for upto 2 ½ hours or until meat falls away easy from the bone. Season to taste.

 

Serve with Rice, Cous Cous or Flatbreads and some chopped coriander.

 

Thanks for reading and if you do decide to create this dish, let us know how you get on or better still post a picture on our FB pages or instagram.

Don’t forget Silver from Hadrians Game Larder will be attending our Monthly Farmers Market on the 31st August, but if you can’t wait until then, simply pop over to her Facebook Page, you can find her contact details under the Trader Section of the website.

 

Paul

 

If you’d like more information about Paul’s Private Dining, visit my Facebook page: Paul’s Private Dining, Instagram: Paul’s Private Dining or Twitter @_privatedining.

 

 

 

 

 

 

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