I love summer and I’m sad to see it go but on the other hand the produce this time of year is amazing. This one pot is so comforting and healthy. I find roasted pheasant a bit dry so pot roasting it keeps it really moist. The butter beans are so tasty and the chorizo adds a real kick of flavour. We went to Devon a while back and when driving through exmoor we saw so many pheasants they really are a beautiful bird and I think this recipe does them justice.
Ingredients (serves 2)
- 1 whole pheasant
- 1 onion, peeled and finely sliced
- 2 bay leaves
- 4 sprigs of thyme
- 2 garlic cloves, peeled and Sliced
- 4 portobello mushrooms, sliced
- 190g pack cooking chorizo, sliced
- 1 tin of butter beans, drained
- 1 litre of chicken stock
- Olive oil for frying
- Pre heat oven to 180 degrees fan. Season the pheasant all over. Heat a drizzle of oil in a medium heavy based casserole pot. Brown the pheasant all over and set aside.
- In the same pan or a frying pan add a good drizzle of oil. Add the onions, garlic, bay leaves and thyme. Soften the onions over a medium heat for about 5 minutes. Add in the mushrooms and cook for a further few minutes. Tip the cooked onions and mushrooms into the casserole dish with the pheasant or on a separate plate if your using the casserole dish to fry.
- Add the chorizo to a pan and cook for a couple of minutes on each side. Tip the cooked chorizo and any oil they have released into the casserole pot.
- Add everything into the casserole dish except for the pheasant. Pour in the drained butter beans and stock. Season and stir to mix everything up. Place the pheasant in the pot and bring to a boiling simmer. Place the lid on the pot and cook in the oven for 1 hour. Serve and enjoy.