[REDIRECT_HTTPS] => on
    [REDIRECT_STATUS] => 200
    [HTTPS] => on
    [SSL_TLS_SNI] =>
    [HTTP_HOST] =>
    [HTTP_ACCEPT_ENCODING] => x-gzip, gzip, deflate
    [HTTP_USER_AGENT] => CCBot/2.0 (
    [HTTP_ACCEPT] => text/html,application/xhtml+xml,application/xml;q=0.9,*/*;q=0.8
    [PATH] => /usr/local/sbin:/usr/local/bin:/usr/sbin:/usr/bin:/sbin:/bin
Apache/2.4.7 (Ubuntu) Server at Port 443
[SERVER_SOFTWARE] => Apache/2.4.7 (Ubuntu) [SERVER_NAME] => [SERVER_ADDR] => [SERVER_PORT] => 443 [REMOTE_ADDR] => [DOCUMENT_ROOT] => /server/www/html/ [REQUEST_SCHEME] => https [CONTEXT_PREFIX] => [CONTEXT_DOCUMENT_ROOT] => /server/www/html/ [SERVER_ADMIN] => [SCRIPT_FILENAME] => /server/www/html/ [REMOTE_PORT] => 55774 [REDIRECT_QUERY_STRING] => idioma=en&menu=282 [REDIRECT_URL] => /en/282-pheasant-with-pomegranates.html [GATEWAY_INTERFACE] => CGI/1.1 [SERVER_PROTOCOL] => HTTP/1.0 [REQUEST_METHOD] => GET [QUERY_STRING] => idioma=en&menu=282 [REQUEST_URI] => /en/282-pheasant-with-pomegranates.html [SCRIPT_NAME] => /mostrarContenido.php [PHP_SELF] => /mostrarContenido.php [REQUEST_TIME_FLOAT] => 1524511013.107 [REQUEST_TIME] => 1524511013 )
Choose your country:.


Pheasant with pomegranates

Pheasant with pomegranates and a top Reserva

The pheasant season in Britain continues until the end of January, and oven-ready birds will be in the shops for a few days after that, so there's still time to enjoy one of the best food matches for Rioja. Adapted from a Jane Grigson recipe, this dish incorporates everybody's favourite superfood, pomegranate juice.

Serves four
3 pomegranates
1 pheasant
Bulgur wheat

1. Cut two of the pomegranates in half and squeeze them in an orange squeezer; it sounds improbable, but it works. Put the pheasant in an oven-proof pot with a lid and pour the juice over. Cook in the oven at 180ºC/350ºF/Gas mark 4 for 45 minutes or until cooked.

2. Take the seeds out of the third pomegranate, removing all traces of pith. This is the boring, time-consuming bit, but it's worth the trouble.

3. Cook the bulgur wheat according to instructions.

4. Remove from the pot and carve, arranging the pieces on a serving dish. Arrange the bulgur wheat around the pheasant, and pour the cooking juices, which will have a deliciously savoury, fruity flavour, over the meat. Serve any extra separately. Scatter the seeds over the bulgur wheat; they will look wonderfully jewel-like, and taste terrific.

Serve with
This dish goes superbly with a good, vigourous Rioja with plenty of complexity: a top Reserva, perhaps.