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Pheasant Tagine

Also try: brant, coot, duck, gallinule, goose, grouse, prairie chicken, partridge, pheasant, pigeon, ptarmigan, quail, rail, snipe
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes

Ingredients

  • 8 pheasant legs or 4 legs and 4 breasts, bone in
  • 4 medium-size carrots peeled, halved lengthwise, and cut into 3-inch pieces
  • 4 medium-size zucchini halved lengthwise and cut into 3-inch-long pieces
  • 2 large red bell peppers seeded and cut into 3-inch-long thick pieces
  • 1 whole preserved lemon rinsed well, pulp and pith removed, sliced into strips or diced
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon cumin seeds optional
  • 2 cloves garlic minced
  • Juice of 1 lemon
  • 1/2 cup olive oil plus extra for browning
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper

Instructions

  • Combine all of the ingredients in a bowl and let marinate for 20 to 30 minutes.
  • Heat a tagine, large skillet, or heavy-bottomed casserole dish until very hot. Brown the pheasant parts in a bit of olive oil until browned on both sides, about 5 minutes.
  • Add the vegetables and saute? with the pheasant.
  • Deglaze the pan with the marinade from the bowl and then lower the heat.
  • Cook, covered, over low heat or in the oven at 350°F for 45 minutes.