This warming pheasant stew recipe from the Real Cure is wonderfully moist with plenty of rich chorizo for extra flavour. Ideal for cold winter evenings, it serves 6 hungry people. Use seasonal pheasant or swap for chicken at other times of the year.
Serves 6
Ingredients
Knob of butter
3 tablespoons of olive oil
2 onions, finely sliced
4 garlic cloves, finely sliced
A few sprigs of thyme
2 bay leaves
2 oven ready pheasants (Taste of the Wild supply oven ready pheasants)
300g Dorset Chorizo Picante, cut into 2cm chunks
400ml white wine
500ml chicken stock
400g tin butterbeans
Method
Step 1
Place a large flameproof casserole (one that will accommodate both birds) over a medium heat and heat the butter with 1 tablespoon of the oil until foaming. Add the onions, garlic, thyme and bay leaves and cook for 10 minutes, until the onions are soft and slightly golden. Heat the remaining oil in a large frying pan.
Step 2
Season the pheasants all over with salt and pepper, add to the pan and brown on all sides over a high heat for 3-4 minutes. Transfer to the casserole. Add the chorizo to the frying pan and fry for 3-4 minutes, until browned, then add to the casserole too.
Step 3
Deglaze the frying pan by pouring in a little of the wine and stirring to scrape up any bits from the base of the pan. Add to the pheasants with the rest of the wine, the stock and the butter beans. The liquid doesn’t need to cover the birds but it should come at least halfway up. Bring to a simmer, cover and place in an oven preheated to 140°C/Gas Mark 1.
Step 4
Cook for 2 hours, until the birds are tender. Remove the pheasants from the casserole and leave to rest in a warm place for 15-20 minutes. If the chorizo has released a lot of fat, skim some off the juices in the pan. Cut the birds into halves or quarters and divide between 4 warm plates. Spoon over the chorizo, beans, and sauce, and serve with mash or lots of bread.
You can rest assured that the Real Cure use British free-range pork, wild venison and grass fed beef in all of their great British charcuterie products. Owner James Smart believes their sustainable sourcing and traditional preserving methods, make the best tasting charcuterie in the UK.
About The Real Cure
This artisanal charcuterie producer based in Dorset, delivers British charcuterie to your doorstep. They also run charcuterie courses and provide their award-winning charcuterie to trade suppliers including delis, farm shops, pubs and restaurants.
