Recipe: Pheasant Chorizo and Butterbean Stew
This warming pheasant stew 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
- 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.
moist and delicious pheasant pot roast
In this recipe
Stock your cupboard, ready to make this recipe. You can rest assured that we only use British free range pork, wild venison and grass fed beef in all of our great British charcuterie products. We believe our sustainable sourcing and traditional preserving methods make the best tasting charcuterie in the UK.
More about Us
About The Real Cure
We are an artisanal charcuterie producer based in Dorset, delivering our British charcuterie to your doorstep. We also run charcuterie courses and provide our award-winning charcuterie to trade suppliers including delis, farmshops, pubs and restaurants.