With the end of the season approaching you may be getting bored of roast pheasant so why not add a spicy North African twist to your game cookery with this delicious recipe
- 2 large oven-ready pheasants , or 2 small guinea fowl
- olive oil
- 3 carrots , cut into chunks
- 3 red onions , cut into chunks
- about 12 ready-to-eat dates , prunes or figs
- 300g couscous
- 100g butter , cut into chunks
- a small handful sultanas
- 2 preserved lemons , flesh scooped out, peel sliced
- mint leaves, to serve
- harissa , to serve
- 2 large red onions , roughly chopped
- 3 garlic cloves
- 3½cm piece ginger , roughly chopped
- olive oil
- 200ml lemon juice
- 1 tbsp Thai fish sauce
- 1 generous tbsp honey
- 1 tbsp each ground cumin , paprika, turmeric
- 1 tsp hot chilli powder
- a large handful flat-leaf parsley
- a large handful coriander
- Put all the ingredients for the chermoula in a blender and process to a paste. Pour over the pheasant or guinea fowl, rub in and leave in the fridge to marinate for 4 hours or preferably overnight.
- Heat the oven to 220C/fan 200C/gas 7. heat a little olive oil in a large frying pan and brown the birds on all sides.
- Put the carrots, onions and dates into a large casserole or tagine and put the birds on top. Pour in 400ml water. Cover with a lid and cook in the oven for about 45 minutes, then turn the heat down to 180C/fan 160C/ gas 4 and cook for another 45 minutes.
- About 15 minutes before serving, make the couscous. Put into a shallow bowl and season with 1 tsp sea salt. scatter with the butter and add the sultanas around the edge of the bowl. Pour boiling water over the top to cover by about 1/2 cm. Put a plate over the top and leave for about 10 minutes until the grains have become tender.
- Scatter the pheasant with the lemon peel and mint. serve with couscous and harissa.