Spatchcocked Lemon Pheasant with Cous Cous

Name: Spatchcocked Lemon Pheasant with Cous Cous
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 2
Ingredients: Wild pheasant, spatchcocked; 4 cloves garlic, crushed; 2 tsp dried mixed herbs: rosemary, thyme, oregano & mint; 100ml olive oil; Sea salt & cracked black pepper; 200g dried cous cous; 250ml chicken bone broth; ½ block feta, cubed; Handful fresh parsley, finely chopped; 1 courgette, diced; ½ red pepper, diced; ½ yellow pepper, diced; 12 cherry tomatoes; 1 red onion, finely chopped; 4 cloves garlic, unpeeled; 4 tbsp olive oil + extra for the garlic; 1 tbsp lemon juice; Sea salt & cracked black pepper

Servings

Prep Time

40 minutes

Cook Time

1 hours

Ring the changes with a spatchcocked pheasant for your barbecue served with a classic Mediterranean style cous cous salad

Ingredients

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Wild pheasant, spatchcocked
4 cloves garlic, crushed
2 tsp dried mixed herbs: rosemary, thyme, oregano & mint
100ml olive oil
Sea salt & cracked black pepper

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200g dried cous cous
250ml chicken bone broth
½ block feta, cubed
Handful fresh parsley, finely chopped
1 courgette, diced
½ red pepper, diced
½ yellow pepper, diced
12 cherry tomatoes
1 red onion, finely chopped
4 cloves garlic, unpeeled
4 tbsp olive oil + extra for the garlic
1 tbsp lemon juice
Sea salt & cracked black pepper

Directions

Create a marinade from the pheasant ingredients excluding the salt and pepper, cover the pheasant and leave to marinate in the fridge for at least 30 minutes or preferably overnight
When ready to cook, preheat the oven to 200c or fire up your barbecue
Bring the pheasant to room temperature and season well with salt and pepper
Cook the pheasant in the oven or on your barbecue until cooked through, about 30-35 minutes. The internal temperature of the breast should reach 63c
Toss the peppers, courgette, tomatoes, garlic and onion in olive oil, season well and roast for 15 minutes
Add the unpeeled garlic cloves to the oven dish and an extra tbsp of olive oil, roast for a further 15 minutes
Prepare the couscous by adding the hot bone broth, covering and leaving to sit until all the water has been absorbed, around 10 minutes. Fluff with a fork to seperate the grains
Take the roast veg from the oven, squeeze the garlic cloves from their skins and squish gently with a fork, then add the lemon juice
Add the cous cous, feta and parsley to the roast vegetables and stir gently to mix. Season to taste
Serve the pheasant with the warm salad