Moroccan Pheasant Tagine

Brown the Pheasant

Heat 2tbsp olive oil in a flameproof dish, then add 4 seasoned skinless pheasant breasts and brown them on all sides. Remove the pheasant to a plate to cool for later.

Create the Tomato Paste

Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.

Cook the Onion

In the dish fry 1 sliced onion in 1tbsp olive oil in the dish until softened, then add 1tsp turmeric, 1tbsp cumin, 1tbsp coriander and 1tbsp cinnamon and fry for around 1 minute until fragrant.

Add the paste, and fry for another few minutes to soften.

Cook the Butternut Squash

Add the butternut squash to the dish along with the pheasant breast and fry for a minute or two before adding the pheasant stock, 2 tbsp red wine vinegar and 2tbsp brown sugar. 

Bring the mixture to a simmer, then cook for about 30 minutes, or until the pheasant is cooked through.

Add the Cherries

Carefully remove the pheasant and stir in 100g dried cherries.

Continue to simmer the sauce so it thickens while you shred the pheasant into bite-sized chunks.

Stir the pheasant back into the sauce and season to taste.

Garnish

Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g of crumbled feta cheese.

Scatter over the dish, then serve alongside couscous and natural yoghurt.