Pheasant Stew with Chesnut Dumplings
A beautiful, warming pheasant stew recipe with incredible chestnut dumplings is the perfect dish to keep you warm through the harsh winter months.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamieoliver.com.
Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Wooden spoon
- Ladle
- Stove
- Plate
Ingredients
- 2 pheasants
- 3 tablespoons plain flour
- 3 small red onions
- 2 small carrots
- 1 celery heart
- 3 cloves of garlic
- 1 tablespoon unsalted butter
- 200g higher-welfare streaky bacon
- 6 fresh bay leaves
- 300ml madeira
- CHESTNUT DUMPLINGS
- 50g plain flour
- 50g chestnut flour
- 50g suet
- 1 pinch of baking powder
- 25g ready-cooked chestnuts
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