- 2 red peppers and 2 long Marmara or green peppers, de-seeded and thickly sliced.
- 3 garlic cloves, peeled and thinly sliced.
- 2 tbsp olive oil.
- 1Â½ tsp cumin seeds, crushed.
- 5 tbsp medium dry white wine.
- 4 vine ripened tomatoes.
- 4 pheasant breast fillets, halved.
- 250g dried pappardelle pasta.
- 40g butter.
- 3 tbsp chopped fresh coriander plus a few extra sprigs.
- Crusty bread to serve.
- Preheat the oven to 180C/Gas Mark 6.
- Toss together the peppers, sliced garlic, 1 tbsp olive oil and 1 tbsp wine and the crushed cumin seeds in a large roasting tin.
- Spread out in a single layer and season.
- Roast for 20 mins until lightly charred at the edges, stirring in the tomatoes half way through.
- Meanwhile, heat the remaining oil in a heavy based frying pan.
- Fry the pheasant breasts over a high heat for 1 min each side until browned.
- Add to the roasting tin pushing them amongst the peppers.
- Pour the remaining wine over the top.
- Return to the oven for 8-10 mins. until cooked through and the vegetables are tender.
- Transfer the pheasant to a board and slice.
- Meanwhile cook the pasta in a large pan of lightly salted boiling water for the time stated on the packet then drain well.
- Return to pan and toss with the butter until melted.
- Add the sliced pheasant, chopped coriander, vegetables and juices from the roasting tin.
Serve straight away with crusty bread.
Courtesy of “Game to Eat”.