* 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
* 1.5 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
* 225g garden peas
* 1 Green pepper, Diced

===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.

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