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
Ingredients
- 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
Method
- In a large casserole, brown the onion and carrot in the butter
- Add the pheasant and brown it, turning from time to time
- Cover with the stock, pork, garlic and a bouquet garni
- Cover and simmer for 1 and 1/2 hours
- Add the chorizo and simmer for a further 20 mins
Serve with boiled rice, salad, sliced tomatoes and pimento