Georgian pheasant

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

The improbable-sounding list of ingredients may deter you from trying this recipe, but do not be put off; the fruit and nuts form a well-flavoured sauce that complements the slightly dry flesh of the pheasant.


  • 50 g hazelnuts
  • 1 teaspoon green tea or 1 green tea


Preheat the oven to 180°C/350°F/gas mark 4. Roast the hazelnuts in the oven for about 10 minutes until the skins become loose. Rub them in a tea towel to remove the skins and grind the nuts in a food processor. Pour 100ml of water over the tea and leave to infuse for 10 minutes,