Instructions
Turkish Seasoning Mix
Step #2 - Measure out all the different spices in a bowl.
Step #3 - Put in a small jar and give it a good shake.
Pheasant Brine
Step #5 - Add two cups of water to a small sauce pan. Add salt, brown sugar, Turkish seasoning mix and bay leaves. Bring to a boil, then reduce to a simmer. Let simmer for ten minutes.
Step #6 - Remove small saucepan from the stove top and pour contents into a large stock pot. Add 6 cups of cold water and allow to cool to room temperature. Once cool, add pheasant to brine and place in the refrigerator for four to six hours.
Red Pepper Paste
Step #8 - Wash the peppers, then place on a baking sheet.
Step #9 - Set the oven to HI broil and place the peppers in the oven. Keeping a close eye on them, turning them as they start to blacken up.
Step #10 - Take the peppers out of the oven once all sides have charred.
Step #11 - Place the peppers on a cutting board and remove the steams with a sharp knife.
Step #12 - Remove any seeds, then cut the peppers into large pieces.
Step #13 - Add peppers to a small sauce pan, filled with enough water to cover them. Sprinkle in a little salt. Bring to a boil, then reduce heat to a simmer. Cook for five to six minutes, until soft.
Step #14 - Allow to cool then add to a food processor.
Step #15 - Pulse a few times, then add salt and pepper.
Step #16 - Drizzle in a small amount of Olive oil. Then pulse on high setting a little more.
Step #17 - Pour the contents back into your small sauce pan.
Step #18 - Bring to a boil, then reduce to a simmer and cook off some of the moisture.
Step #19 - Remove from the stove, when you have a thick paste
Step #20 - Pour the red pepper paste into a small jar and place in the refrigerator until ready to use.
Roasted Red Pepper Hummus
Step #22 - Add lemon juice to a measuring cup.
Step #23 - Measure out Tahini, then add to your measuring cup.
Step #24 - Using a fork or small whisk, combine the Tahini and lemon juice.
Step #25 - Add Tahini and Lemon Juice mixture to food processor.
Step #26 - Open the can of garbanzo beans and rinse them with cool water.
Step #27 - Add beans to small sauce pan and heat on medium heat for six to seven minutes.
Step #28 - Add the hot, soften beans and garlic to the food processor.
Step #29 - Turn the food processor on and let run for half a minute, drizzling in a little olive oil while it runs.
Step #30 - Open food processor and scrap down the sides.
Step #31 - Turn the food process back on for another minute, this time, drop in a couple of ice cubes.
Step #32 - It should be starting to resemble a thick dip.
Step #33 - Scrap down the sides again.
Step #34 - Sprinkle in salt.
Step #35 - Turn the food processor back on, this time drizzle in a little cool water.
Step #36 - Using a spatula, pour the hummus into a serving bowl.
Step #37 - Chop up a few Pistachios
Step #38 - Add a few spoonfuls of the Roasted Red Pepper paste to the top of the hummus. Sprinkle with chopped Pistachios and Ground Sumac.
Tzatziki sauce
Step #40 - Add yogurt to mixing bowl.
Step #41 - Chop cucumber into small pieces.
Step #42 - Add cucumber and olive oil to yogurt.
Step #43 - Grate garlic into mixing bowl.
Step #44 - Add a little fresh dill and lemon juice.
Step #45 - Combine.
Pheasant Sharma
Step #47 - Remove Pheasant from brine. Dry off with paper towels or place back in the fridge for another hour to dry.
Step #48 - Drizzle with a little olive oil or cooking spray.
Step #49 - Liberally coat the Turkish Seasoning mix, inside and out.
Step #50 - Cut a lemon in half and place in the cavity of the bird.
Step #51 - Truss legs together with butchers twine and place in rotisserie.
Step #52 - Cook at 350 for about an hour or until the internal temperature is around 155 to 160.
Step #53 - Remove from oven and allow to rest for 15 minutes.
Step #54 - Shave the Pheasant meat off onto a piece of pita bread. Top with fresh arugula, Tzatziki or Roasted Red Pepper Hummus.
