Autumn is the season for hearty, warming meals that bring comfort after a day spent in the crisp outdoors. Our Roast Pheasant with Adjika Glaze is a sumptuous dish that celebrates the flavours of the season. With tender pheasant, a sweet and spicy glaze, and roasted root vegetables, this dish is perfect for a cosy dinner at home.
Ingredients:
2 pheasant breasts
2 tablespoons olive oil
4 tablespoons red adjika chilli paste
2 tablespoons honey
1 teaspoon balsamic vinegar
3 carrots, peeled and chopped
3 parsnips, peeled and chopped
1 large sweet potato, peeled and chopped
Fresh thyme for garnish
Instructions:
Preheat Oven: Preheat your oven to 180°C.
Prepare Vegetables: In a roasting pan, toss the carrots, parsnips, and sweet potato with 1 tablespoon of olive oil. Spread them out in an even layer.
Prepare Pheasant: Rub the pheasant breasts with the remaining olive oil. Place them on top of the vegetables in the roasting pan.
Make the Glaze: In a small bowl, mix the adjika chilli paste, honey, and balsamic vinegar. Brush the mixture generously over the pheasant breasts.
Roast: Roast in the preheated oven for 30-35 minutes, or until the pheasant is cooked through and the vegetables are tender. Baste the pheasant with the glaze halfway through cooking.
Serve: Remove from the oven, let rest for a few minutes, and then slice the pheasant. Serve with the roasted vegetables and garnish with fresh thyme.
Enjoy the rich, autumnal flavours!
Our Roast Pheasant with Adjika Glaze is a perfect autumn dish that brings warmth and comfort to your table. The spicy sweetness of the adjika glaze complements the tender pheasant and roasted vegetables beautifully.
Try this recipe and enjoy a cosy, flavourful meal this season!
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