Pheasant Börek with Curd and Pomegranates
This is my seasonal twist on this delicious Turkish pastry. Pheasants are in season from October to February, plentiful from shoots across the country. There are more shot than there is a demand for so they are arguably a good choice of game to eat lots of.
Ingredients - serves 6
1 pheasant, cut into large pieces 250ml white wine Stock veg - carrot, celery, onion, leek, bay leaf, and peppercorns 2 tsp cinnamon, ground 2 tsp coriander, ground Small bunch of flat leaf parsley, roughly chopped 4 onions, sliced Phyllo or olive oil pastry (if you want to make it yourself) 200g curd or yoghurt 1 pomegranate, cut in half, remove seeds by bashing a wooden spoon on the back 1 egg, beaten
Method – filling
1) Place pheasant in a well fitting pot with the stock veg. Add the wine and enough water to cover all the ingredients. Bring to the boil then turn down, cover and simmer for 2 hours very gently so as not to dry out the meat.
2) Sauté the onions for 3o minutes or so to caramelize. Allow them to colour and sweeten. Add the ground coriander and cinnamon and season to taste.
3) When all the meat is tender remove it from the cooking liquor and allow to cool. Sieve out the liquor and put it back on the heat to reduce into a thick gravy, then add to the onions.
4) Pick all the meat off the bone and add to the onions. Season the lot as a whole and add the parsley, then allow to cool.
Method – Börek
1) Cut the pastry into circles about 10-15 cm across. Fill with a couple of tablespoons of the pheasant.
2) Wrap into a parcel, brush egg on each piece before folding the next on top.
3) Shallow fry in a pan on both sides till golden brown.
4) Serve with some salad, a blob of curd cheese and some scattered pomegranate.
THE NATURAL COOK
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