Where I live is rural, so we get a lot of game available. Luckily over the years we have built a good relationship with our local gamekeeper so we can order directly. This is the first time I have come across pheasant thighs. I treated them like chicken thighs but cooked them less. They are small than chicken thighs and the bones are slightly smaller. The flavourwas delicious, not at all too gamey. I had to use mushrooms as both of their habitats are in the woods. This was tasty and not too unhealthy as I only added 2 tbsp of non-diary cream
Ingredients (serves 2)
- 6 skinless pheasant thighs
- 2 tsp dried mixed herbs, separated
- 1 sprig rosemary, finely chopped
- 1 tsp olive oil
- 75g smoked pancetta of bacon lardons
- 150g button chestnut mushrooms, kept whole, if you have a few bigger ones just half them
- 4 baby new potatoes, quartered
- 1 shallot, peeled and finely diced
- 1 garlic clove, peeled and finely chopped
- 1 tsp sweet smoked paprika
- 1 tsp tomato puree
- 300ml chicken stock
- 2 tbsp cream, I used plant based
- Juice and zest of a lemon
- Knob of butter for frying
- Splash of oil for frying
- Salt and pepper to taste
- In a bowl add the pheasant thighs, 1tsp dried herbs, rosemary and the tsp of olive oil. Give it a mix to coat the pheasant thighs.
- Heat a frying pan that has a lid until hot. Add the bacon or pancetta and cook for 2-3 minutes until they start to colourand release their fat. Remove the pancetta with a slotted spoon and set aside on a plate. Leave the fat in the pan,
- In the same pan add a knob of butter until it starts to foam. Add the marinated pheasant thighs and sear for 2 minutes on each side, remove and set aside with the pancetta.
- Now add the potatoes and mushrooms (add more butter if you need too) fry for 4-5 minutes. Again set aside with the pancetta and thighs.
- Clean the pan out with some kitchen roll. Heat a drizzle of oil until hot. Add the shallots and fry stirring for a couple of minutes until translucent. Add in the garlic and cook for a further minute.
- Stir in the paprika and tomato puree cook for 30 seconds. Add in the stock.
- Return the pancetta, potatoes and mushrooms back to the pan. Sprinkle in the tsp of herbs. Nestle in the thighs. Bring to the boil then reduce to a low simmer. Out the lid on and simmer for 15 minutes stirring occasionally.
- Get some foil ready, Remove the thighs from the pan cover in foil. Turn the heat up to medium simmer. Replace the lid and simmer for 5 minutes so the pheasant can rest and the potatoes can finish off cooking.
- Once the potatoes are soft add the cream, lemon juice and zest and season to taste. Leave to warm through.
- Put the rested thighs onto a serving dish. Pour the resting juices into the pan. Spoon everything from the pan around the thighs. Enjoy 😊