Moroccan Spiced Pheasant with Date Chutney

pheasant hunting

We were fortunate to kill some great eating pheasants in late 2014, having reared them ourselves from chicks. I had never eaten them before.

On the first try I really enjoyed the delicate white meat but they really needed a kick. Here’s one of my kicks!

Ingredients

Chutney

  • 1 cup chopped dates
  • ½ cup raisins
  • ½ cup dry sherry
  • 1Tbsp. extra virgin olive oil
  • 1 Chopped onion
  • 1Tbsp. brown sugar
  • 1Tbsp. pureed ginger
  • ½ tsp. garlic paste
  • ½ tsp. salt
  • ½ tsp. black pepper

Moroccan Spice Rub

  • 4 tsp. cumin
  • 2 Tbsp. paprika
  • 2 Tbsp. ground ginger
  • 1 ½ tsp. cinnamon
  • ½ tsp.cayenne pepper
  • 1 tsp. black pepper
  • 1 ½ tsp. salt
  • 1 tsp. allspice

Directions

Chutney

  1. Soak dates and raisins overnight in sherry.
  2. Sauté chopped onions in olive oil until just cooked.
  3. Add date and raisin mixture including sherry.
  4. Simmer, add last 5 ingredients and cook until a chutney consistency. Set aside to cool.
  5. This can be made ahead and refrigerated.

Moroccan Spice Rub

  1. Combine the above ingredients thoroughly.

The Dish

  1. Take 2 de-boned pheasant breasts and rub well with the spice rub, refrigerate for at least 2 hours or overnight (I usually rub the legs too but serve them separate from the breasts).
  2. Bring a heavy based pan to a medium heat on top of the stove, add enough canola oil to coat bottom of pan, add pheasant breasts and brown them turning once until the internal temperature just reaches 155F.
  3. At that time wrap them in aluminum foil and let rest for 5 minutes. Slice on the bias.
  4. I like to serve them with some purred avocado (mash it with a little salt and pepper to taste and a splash of lime juice).
  5. Place the sliced peasant on top of the avocado and drizzle the chutney over the top with a final delicate squeeze of honey.

Enjoy.

Advertisement
Previous articleBait Tank Troubles? – Part 2
Next articleMegamouth Shark Washes Up