Guiso de faisán (Pheasant stew)
This recipe needs advance preparation!
This is not necessarily a traditional Spanish recipe, but the Spanish are fond of pheasant and the recipe uses Spanish ingredient
- 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
- 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.
Goes well with some nice rustic bread
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