Pot-roasted pheasant

INGREDIENTS

(serves four)

50ml olive oil
2 pheasants, halved and trimmed
Salt and pepper
300ml white wine
1 large white onion, diced
1 leek diced
4 cloves garlic diced
50g butter
8 tomatoes, deseeded, quartered and sliced
2 pomegranates, juice and seeds only
2 bay leaves

For the rice 1 cup good-quality long-grain rice (eg, basmati), washed
½ lemon, finely sliced
4 sprigs flat-leaf parsley

METHOD

Heat oil in casserole until just starting to smoke. Sprinkle the pheasants lightly with salt and pepper and brown on both sides. Remove and keep warm. Deglaze pan with 50ml of white wine, stirring with wooden spoon until thick liquid is left on bottom of pan. Reduce heat and add onions, leek, garlic and butter. Allow to cook slowly until melted and translucent, only just browning. Add tomato strips and stir gently until soft. Return pheasants to the pan and toss with vegetables. Add remaining wine, pomegranateseeds and juice and bay leaves and bring up to a simmer for about 30 minutes. Remove casserole from heat and keep in a warm place with lid on for a further 30 minutes.

While the pheasant is resting put rice and a dash of oil in the saucepan over low heat and stir until all the grains are coated. Add water, covering the rice by about 11/2cm. Cover and bring to the boil. As soon as it has boiled, remove from heat and keep covered until all the water has been absorbed. Stir with a fork, loosening the grains and add remaining ingredients. Allow to stand for a few minutes before serving.

Place a quarter of the rice on each plate and serve the pheasants on top with the juice and vegetables.