Pot-roasted pheasant with quinoa

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Matt Tebbutt
  • 1 tbsp olive oil
  • 165g/5¾oz butter
  • 1 whole pheasant, jointed
  • 1 onion, finely chopped
  • 1 cinnamon stick
  • ½ tsp ground cardamom
  • pinch saffron
  • 1 tbsp tomato purée
  • 150g/5½oz quinoa, rinsed
  • 1 tbsp sultanas
  • 5 dried prunes, stones removed and soaked
  • 5 dried apricots, soaked and chopped
  • 2 tbsp dried sour cherries, soaked
  • 1 tbsp pomegranate seeds
  • 2 tbsp dried cranberries, soaked
  • 2 tbsp chopped walnuts
  • 2 tbsp chopped almonds
  • 2 tbsp chopped pistachios
  • 200ml/7fl oz chicken stock (or just enough to cover the base)
  • 2 tbsp finely chopped flatleaf parsley
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