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