People are always asking me for different ways to cook pheasant. I created this dish for an old friend’s seventieth birthday party. Spices go well with game and this combination of spices, onions, prunes and walnuts is particularly good; if you can use sweet red onions, all the better. You can increase the quantities for a buffet party. A red cabbage make a good accompaniment.
In a coffee grinder, or using a pestle and motar, grind up the peppercorns and spices. Mix them in a bowl with the caster sugar, the vinegar and the oil. Smear this mixture all over the pheasants. Put them in a large roasting pan, cover them with foil and leave in a cool place or the fridge for several hours or overnight.
Spread the onion rings over the bottom of the roasting pan; add the pheasants, together with the walnut pieces, quartered prunes and sherry or cider. Dot generously with butter and cover the dish with foil. Heat the
© 1978 Josceline Dimbleby. All rights reserved.