Pheasant 'ajja

4 servings

Ingredients

Quantity Ingredient
Serves 4

Directions

KEYWORDS: WILD GAME COOKING

SOURCE: WILD GAME COOKING

Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First published in Great Britain in 1988 by: Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG METRIC/IMPERIAL U.S. 6 small shallots 6 corn or olive oil 40 g/1½ oz pine nuts, optional 3 tbsp 40 g/1 ½ oz sultanas (golden raisins), optional 3 tbsp 8-10 eggs 8-10 450-700 g/1 - 1 ½ lb cold meat from a cooked pheasant 1 - 1 ½ lb good bunch of parsley or coriander leaves (cilantro) 7 ½-10 ml/1 ½-2 tsp ground cinnamon 1 ½-2 tsp fine sea salt and freshly ground black pepper Chop the shallots finely and cook in a little oil until translucent. Add the pine nuts and sultanas, if used, and cook for a few minutes. Beat the eggs lightly in a large bowl. Add the fried mixture, the pheasant meat cut into small pieces, the chopped herbs, and cinnamon, salt and pepper to taste and stir. In a large heavy frying pan, heat some oil. Pour in the egg mixture, cover with the lid of the pan or with a plate and cook on a low heat for 15 minutes. Turn the 'ajja and cook on the other side for 10 minutes more- the contents of the pan must be firm and solid. To turn, invert the 'ajja on to another plate and slide back into the pan. Give extra cooking time if necessary- the surfaces must be well browned.

Submitted By SALLIE KREBS On 03-01-95

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