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Difference between revisions of "Guiso de faisán (Pheasant stew)"
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|ImageComment = Guiso de faisán | |ImageComment = Guiso de faisán | ||
|Servings = Serves 4 | |Servings = Serves 4 | ||
| − | |Difficulty = | + | |Difficulty = 2 |
| − | |TotalTime = | + | |TotalTime = 3 hours 40 minutes |
| − | |PrepTime = | + | |PrepTime = 2 hours |
| − | |CookTime = | + | |CookTime = 1 hour 40 minutes |
|Image = [[Image:Pheasant stew.jpg|300px]] | |Image = [[Image:Pheasant stew.jpg|300px]] | ||
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==Guiso de faisán - about this recipe== | ==Guiso de faisán - about this recipe== | ||
This is not necessarily a traditional [[Spanish]] recipe, but the Spanish are fond of pheasant and the recipe uses Spanish ingredients | This is not necessarily a traditional [[Spanish]] recipe, but the Spanish are fond of pheasant and the recipe uses Spanish ingredients | ||
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* 225 g [[Peas|peas]] | * 225 g [[Peas|peas]] | ||
* 1 [[Green pepper|green pepper]], [[Diced|diced]] | * 1 [[Green pepper|green pepper]], [[Diced|diced]] | ||
| − | === | + | |
| + | ===[[Mise en place]]=== | ||
# Pour the [[Oil|oil]] in a [[Roasting|roasting]] tin and place in the oven. Heat to 200 C/ F/Gas 6. | # Pour the [[Oil|oil]] in a [[Roasting|roasting]] tin and place in the oven. Heat to 200 C/ F/Gas 6. | ||
| + | ===Method=== | ||
# Meanwhile, stuff each of the [[Pheasant|pheasants]] with a bulb of [[Uses::Garlic|garlic]] and a sprig of [[Rosemary|rosemary]]. | # Meanwhile, stuff each of the [[Pheasant|pheasants]] with a bulb of [[Uses::Garlic|garlic]] and a sprig of [[Rosemary|rosemary]]. | ||
# Once the oven has reached the correct temperature, place the [[Pheasant|pheasants]] directly onto the hot [[Oil|oil]] with one of the breasts facing downwards. | # Once the oven has reached the correct temperature, place the [[Pheasant|pheasants]] directly onto the hot [[Oil|oil]] with one of the breasts facing downwards. | ||
Revision as of 18:02, 23 July 2012
Guiso de faisán - about this recipe
This is not necessarily a traditional Spanish recipe, but the Spanish are fond of pheasant and the recipe uses Spanish ingredients
Ingredients
- 2 pheasants weighing about 1 kg each
- 2 sprigs rosemary
- 2 bulbs garlic, left whole
- 1 tablespoon olive oil
- 1 Spanish onion, peeled and sliced
- 3 carrots, peeled and sliced
- 2 sticks of celery, coarsely chopped
- 1 - 1.5 litres dry cider (Asturian if you can get it)
- Hot smoked paprika
- 2 teaspoons pre-chopped ajo morado garlic (or 1 teaspoon fresh garlic)
- 1 tablespoon garlic powder
- 1 kg potatoes (we used King Edwards), peeled and chopped
- 225 g peas
- 1 green pepper, diced
Mise en place
Method
- Meanwhile, stuff each of the pheasants with a bulb of garlic and a sprig of rosemary.
- Once the oven has reached the correct temperature, place the pheasants directly onto the hot oil with one of the breasts facing downwards.
- Allow to roast for 10 minutes and then turn them so that the other breast is face down.
- Roast for a further 10 minutes then turn them onto the remaining side.
- Leave for about 40 minutes or until the pheasants are slightly undercooked.
- Remove from the oven and allow to cool.
- When cool enough to handle, remove the meat from the bones and place the meat in a large bowl.
- Keep the bones for making stock at a later date.
- Squeeze the garlic from the bulbs which have been used to stuff the pheasants.
- To the bowl, add any fat from the pheasants, carrots, celery, 1 litre of the cider, paprika, the squeezed garlic, chopped garlic and garlic powder.
- Stir thoroughly and leave to marinate for about an hour or so.
- Empty the contents of the bowl into a large stewing pan, bring to the boil and simmer for 20 minutes.
- Add more cider if necessary at any stage.
- Add the potatoes and simmer gently for a further 30 minutes, adding the peas and peppers for the last 10 minutes.
Serving suggestions
Goes well with some nice rustic bread
Chef's notes
This may seem a long-winded method of making a stew, but by roasting the whole pheasants first, I feel you get a better flavour. --JuliaBalbilla 07:03, 3 February 2009 (UTC)
