Name: Braised Pheasant (Moshushuli Khokhobi)
Yield: Serves 4
Cuisine: Georgia
Ingredients: ¼ cup hazelnuts; ¼ cup boiling water; 1 heaping teaspoon black tea leaves; 2 pheasants, cleaned and dressed, about 2½ pounds each; Salt; Freshly ground black pepper; 2 tablespoons butter, softened; 1 tangerine, peeled and separated into segments; 2 tablespoons sweet red wine; 2 tablespoons unsweetened grape juice; Tangerine segments; Toasted hazelnuts; Red and white grapes

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Georgian Feast

By Darra Goldstein

Published 1999

About

Georgians sometimes use brewed tea in cooking to impart flavor to dishes both savory and sweet. Although such recipes are not traditional, they are exotic and appealing to the Western palate. The following recipe takes advantage of several local foods in addition to tea: the pheasant native to the Rioni River valley, tangerines, hazelnuts, and wine. The method of slow-cooking ensures that the birds will be moist.