Pot-Roast Pheasant with Chorizo and Butter Beans
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.
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 rivercottage.net.
Cooking tools:
- Flameproof casserole
- Dutch oven
- Oven
- Stove
- Skillet
- Tongs
- Spoon
- Ladle
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
- Kitchen towel
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
- freshly ground black pepper
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