After a great day beating I wanted something to heat me up and I couldn’t think of anything better than this quick and easy Pheasant & Chorizo Stew.
This dish is inspired by a lunch I had on a shoot in Tulchan Glen Isla. The chef at the lodge made a delicious Partridge & Chorizo stew so I took what I had available and made my own version.
It’s packed with flavours and if you are not a fan of butter beans, you could replace it with some thick cut courgette.
Serves 2 Large Portions
Prep time: 5 mins
Cook time: 20 mins
You will need:
4 pheasant breasts
2 tins chopped tomatoes
1 bell pepper, chopped
1 onion, diced
1 chorizo, sliced
2 tsp cayenne pepper
1 tin butter beans
1 tsp ground turmeric
1 tsp ground cinnamon
Freshly chopped parsley
Pour some oil into a frying pan and bring to a medium heat. Quickly chop your pepper and dice your onion then add them to the pan to soften for 5 mins.
Slice your chorizo and quarter the pheasant breasts then add them to the pan. Brown the pheasant breasts for 5 minutes then add the tomatoes and butter beans. Stir together and increase the heat. Let the sauce reduce and thicken.
As the stew cooks, bring a pan of water to the boil, add your rice and cook until al dente. Drain and remove from heat then cover.
When your stew has thickened, serve hot and garnish with fresh chopped parsley.