Pot-Roast Pheasant with Chorizo and Butter Beans - River Cottage
Pot-roasting pheasant with rich chorizo prevents dryness and adds flavour. Butter beans soak up the meat's juices, making a delicious mash for your plate.
Ingredients
- A knob of butter
- 3 tablespoons rapeseed or olive oil
- 2 onions, finely sliced
- 4 garlic cloves, finely sliced
- A few sprigs of thyme
- 2 bay leaves
- 2 oven-ready pheasants
- 300g cooking chorizo, skin removed and cut into 2cm chunks,
- 400ml white wine
- 500ml vegetable, chicken or light pheasant stock
- 400g tin of butter beans, drained and rinsed
- Sea salt and freshly ground black pepper
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