Title: Pheasant 'ajja
Categories: Game Fruit
Yield: 4 Servings

6	sm	Shallots
		Corn or olive oil
1 1/2	oz	Pine nuts, optional
3	tb	Sultanas (golden raisins)
9		Eggs
1 1/2	lb	Cold meat from a cooked pheasant
1	bn	Parsley or cilantro
2	ts	Ground cinnamon
	fin	e sea salt
	fre	shly ground black pepper

Chop the shallots finely and cook in a little oil until translucent. Add the pine nuts and sultanas, if used, and cook for a few minutes. Beat the eggs lightly in a large bowl. Add the fried mixture, the pheasant meat cut into small pieces, the chopped herbs, and cinnamon, salt and pepper to taste and stir. In a large heavy frying pan, heat some oil. Pour in the egg mixture, cover with the lid of the pan or with a plate and cook on a low heat for 15 minutes. Turn the 'ajja and cook on the other side for 10 minutes more- the contents of the pan must be firm and solid. To turn, invert the 'ajja on to another plate and slide back into the pan. Give extra cooking time if necessary- the surfaces must be well browned.

SOURCE: WILD GAME COOKING by Jonquil & Edward Barr, ISBN 0 9509182 Rosendale Press Ltd

Submitted By SALLIE KREBS

Submitted By SALLIE KREBS

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