The Tajine Virgin Cooks North African Meatballs in Spicy Sauce.
There is something pretty exotic sounding in ‘Tajine Virgin’. Visions of fleeting glances at the desired mysterious, shrouded in veils, on the edge of a Souk, conjure up that feeling of raw animal anticipation. The allure tends to fade a bit as one realises that the virgin is in fact a baldy, past middle-aged man, with a penchant for flinging himself in at the culinary deep end at every opportunity. Having said that, I suspect there are few better ways to consummate your culinary coming of age than to cook this version of North African Meatballs in Spicy Sauce.
If you are one of those people who believe meat comes from the supermarket, I suggest you find something else to read. Unless you happen to be a fan of the Walking Dead and such programming where the content leaves the viewer as zombified as the actors. If you are one such, you might revel in the gore to follow. But, I digress. We are gathered here today to show you how to prepare pheasant for cooking. 
“57º for 48 Hours. They will be delicious.” Or, so came the casual (too casual as it turned out), throw-away remark. I gave a good bit of thought to what would go nicely with the 