Spanish Pheasant

Pheasant comes into season October through to February. Outside of this time, pheasants can occasionally be bought frozen. Pheasant being a bird has excellent protein content with less fat than some meat

This is a good recipe for an older, tougher bird

Serves: 2


  • 1 good sized Pheasant
  • 25g Butter or Lard
  • 1 large Onion, sliced
  • 2 Carrots, sliced
  • 200g streaky Pork or Bacon
  • 1 clove Garlic, crushed
  • Bouquet Garni
  • 500ml Chicken Stock
  • 100g Chorizo, sliced


  1. In a large casserole, brown the onion and carrot in the butter
  2. Add the pheasant and brown it, turning from time to time
  3. Cover with the stock, pork, garlic and a bouquet garni
  4. Cover and simmer for 1 and 1/2 hours
  5. Add the chorizo and simmer for a further 20 mins

Serve with boiled rice, salad, sliced tomatoes and pimento