Instructions

Combine the salt, sugar, water, peppercorns, garlic and lemons, whisk until salt and sugar have dissolved. Place the pheasant in a large pot, pour the brine over it. Cover and allow to brine in the refrigerator for 12-24 hours.

Remove the pheasant from the brine, pat dry.

In a mixing bowl, make your seasoning paste by whisking together olive oil, ras al hanout, harissa, and orange juice. Rub the paste all over the pheasant. I’m going to truss the chicken and cook it by hanging it suspended above my fire pit. You could also roast this in the oven if you prefer (roast at 375 degrees F for about 40 minutes, or until the internal temperature of the thigh meat is 155 degrees F).

Truss the chicken with wire and hang from a grill cage or tripod so that the bird is about two feet away from a medium fire. You want it to slowly roast for 70-90 minutes.

Grill until just cooked through and allow to rest. Season and serve with the flatbread, salad, and amba.

Flat Bread

Ingredients

• 150 grams all-purpose flour
• 150 grams atta (chapati flour)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon vegetable oil
• 200 milliliters whole milk

Instructions

In a large mixing bowl, combine the flours, salt, sugar, oil, and milk. Mix together with your fingers until just combined. The dough will be sticky. Knead the dough on a floured surface for 5 minutes. Place the dough in an oiled bowl. Cover with a cloth or plastic wrap and keep in a warm area for 2 hours.

Roll the dough into a log. Cut into golf ball-sized pieces. Roll out each piece as thin as you can using a rolling pin.

Preheat an inverted round-bottomed wok on your grill, so you can cook the flatbread on the exterior surface of the round wok.

In a squeeze bottle, combine 3 tablespoons of salt with 300ml of water. Drizzle this salt water solution over the bottom of the wok, this will help the flatbread release. Cook one at a time on the upside-down seasoned wok, about 1 minute per side. Cook the bread while the pheasant rests and serve immediately.

Cucumber Salad

Ingredients

• 2 European hydro cucumbers
• Salt
• 1 tablespoon sugar
• Juice of an orange
• Juice of one lemon
• 2 tablespoons chopped mint
• 2 tablespoons chopped dill
• 1 cup sliced black olives (dry cured is preferred or other black olive is fine)
• Olive oil, to taste

Instructions

Cut the cucumbers in half lengthwise. Use a spoon to scoop out the seed core. Place the cucumbers cut side down on a cutting board. Using a rolling pin, smash the cucumbers along the full length. Cut cucumbers in chunks, season with salt, and let rest in a colander for an hour. Drain and place in a salad bowl. Add the sugar, orange and lemon juices, mint, dill, and olives. Drizzle with olive oil and toss to combine, making sure the sugar is dissolved.

Amba

Ingredients

• 1/2 cup white vinegar
• 1/4 cup apple juice
• 1 1/2 tablespoons honey
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons ground fenugreek
• 1 teaspoon ground sumac
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 garlic clove, passed through a microplane
• 1 large unripe green mango
• 1 small shallot, diced
• 2 small ripe mangoes, diced

Instructions

Bring the vinegar, apple juice, honey, mustard, salt, fenugreek, sumac, cumin, turmeric, cayenne, and garlic to a simmer in a small saucepan.

Peel the mango. Cut in half lengthwise and discard the pit. Chop and add to the pot. Simmer for 5 more minutes. Remove from the heat and cool.

Add the diced shallot and ripe mango to the cooled mixture. Transfer to a blender (or use an immersion blender) and blitz until smooth. Add the puree back into the reserved saucepan.

Bring to a gentle simmer, stirring often, until amba turns several shades darker. This will take about 5 minutes. Taste and adjust balance of tart/sweet/saltiness. Remove from heat, cool and serve.