Braised Pheasant

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.