Pheasant stew with chestnut dumplings
Cooks In2 hours 55 minutes
Nutrition per serving
Calories 855 43%
Fat 46.4g 66%
Saturates 19g 95%
Sugars 15.2g 17%
Salt 3.7g 62%
Protein 57g 114%
Carbs 40.6g 16%
Fibre 4.9g -
Of an adult's reference intake
- 2 pheasants
- 3 tablespoons plain flour
- 3 small red onions
- 2 small carrots
- 1 celery heart
- 3 cloves of garlic
- 1 tablespoon unsalted butter
- 200 g higher-welfare streaky bacon
- 6 fresh bay leaves
- 300 ml madeira
- CHESTNUT DUMPLINGS
- 50 g plain flour
- 50 g chestnut flour
- 50 g suet
- 1 pinch of baking powder
- 25 g ready-cooked chestnuts
By Peter Begg
- Cut the legs off the pheasants and chop in half at the knee.
- Cut off the breasts and wings in one piece, then chop in half. You’ll have 16 pheasant pieces in total. Reserve the carcass.
- In a bowl, mix the flour with a few pinches of sea salt and black pepper, and toss in the pheasant pieces to coat. Leave for a while so the flour sticks to the skin.
- Peel and chop the onions and carrots, then trim and chop the celery, reserving the peelings. Peel and halve the garlic.
- To make pheasant stock, chop the carcasses in half and put them in a saucepan with a third of the veg and garlic, and all the peelings.
- Add water to cover, and bring to the boil. Simmer gently for 1 hour, skimming off any floating bits.
- Pass through a fine sieve, discarding the vegetables and peelings, then reserve.
- Melt the butter in a large sauté pan over a medium heat. Cut the bacon into lardons, then add to the pan with the floured pheasant pieces.
- Brown slowly on all sides, adding more butter as required.
- Add the remaining vegetables, garlic and bay leaves, and cook until soft and fragrant.
- Pour over the madeira and top up with stock to just cover the meat. Simmer gently for 45 minutes, adding stock if the liquid reduces.
- Preheat the oven to 180ºC/gas 4.
- To make the chestnut dumplings, mix the ingredients in a bowl, crumbling in the chestnuts.
- Mix with your fingertips until the mixture resembles breadcrumbs, then add a pinch of salt and pepper, and just enough cold water to bind everything.
- Dust your hands with flour and roll into about 25 Brussels sprout-sized balls.
- Pour the stew into an ovenproof pot. Drop in the dumplings, poking them under the surface of the stew.
- Cover tightly with a lid or tin foil and bake for 30 minutes, or until the dumplings are fluffy and have soaked up the liquid. Serve with braised red cabbage.