Pheasant with dates and walnuts

Name: Pheasant with dates and walnuts
Yield: Serves 4
Cuisine: British
Ingredients: 2-3 tablespoons olive oil; 1 pheasant, jointed and skinned; 2 garlic cloves; 175 g walnuts; 175 g pomegranate seeds; 75 g chopped dates; 1 tablespoon juice; leaves removed from a small bunch of parsley; 150 ml white wine; 2 sticks of celery, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

This is a dish I invented for a Countryside Alliance demonstration (cooking not barricades!) in Hampshire. The pheasant is a Circassian bird brought to us by the Romans. Its birthplace is more allied to the dates, walnuts and pomegranates of Persia, so I hope you like this.

Ingredients

2-3 tablespoons olive oil
1 pheasant, jointed and skinned
175 g

Asia
Iran
Italy
United Kingdom
Rome
Persia
Main course
Gluten-free
London

Method

Preheat the oven to 160°C/325°F/gas mark 3.

In a heavy ovenproof pan, heat 1 tablespoon olive oil and use to brown the pheasant pieces.

In a food processor, chop the walnuts