Autumn marks the beginning of game season, and there’s no better way to celebrate than with a rich and flavourful roast pheasant dish. To add a Georgian twist, we’re introducing Green Adjika butter—a fragrant, spicy, and herbaceous spread that melts beautifully into the tender pheasant, adding layers of complexity to this British favourite.
Ingredients:
2 pheasant breasts, skin on
50g butter, softened
2 tbsp Happy Adjika Green Adjika paste
1 tsp lemon zest
Olive oil for roasting
Instructions:
Prepare the Butter: In a small bowl, mix the softened butter, Green Adjika paste, and lemon zest. Set aside.
Roast the Pheasant: Preheat your oven to 180°C. Rub the pheasant breasts with a little olive oil. Heat a pan over medium heat and sear the breasts, skin side down, until golden. Transfer to an ovenproof dish and roast for 12-15 minutes, or until the meat is just cooked through.
Add the Adjika Butter: Remove the pheasant from the oven and let it rest for 5 minutes. While resting, spoon over the Green Adjika butter and allow it to melt into the meat.
Serve: Pair with roasted autumn vegetables such as carrots, parsnips, and potatoes, and enjoy the tender, flavourful meat with its spicy butter.
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