Pheasant and Chorizo Casserole

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December 22, 2013 by dgarnett2013

Pheasant and Chorizo Casserole – Rory O’Connell


This recipe comes from a wonderful cook, George Gossip.

If you double the recipe or more for parties use a wider pan, not just taller.

For 3-4 people

  • 1 pheasant or 2 small pheasants, jointed into 8 pieces (1 roast pheasant serves 2 people, but in this casserole, one large pheasant serves 4).
  • 6-8oz/ 170g-220g chorizo (already cooked), sliced
  • 6-8oz/ 170g-220g streaky bacon, cut into lardoons (1/2 inch or smaller)
  • 2 tablespoons of olive oil
  • 2 cloves of garlic, peeled – NOT squashed
  • 1 onion sliced, NOT diced
  • 1 lb/ 450 g ripe tomatoes, peeled and chopped or 1 tin of chopped tomatoes
  • 2 teaspoons of paprika or smoked sweet paprika
  • Salt and pepper and a pinch of sugar
  • 2 tablespoons of chopped parsley

Heat the olive oil in a casserole dish, add the bacon and coat in oil – fry until starting to get golden and crisp up.

Remove the bacon – use the bamboo sieve – leaving the fat in the post and cook to seal.

Add the pheasant pieces to the hot fat, season and cook to seal. Do it in batches otherwise they simmer and braise.

Now remove the pheasant pieces and reserve.

Add the onion and garlic at the same time to the pot, cover and sweat gently until the onions are tender. BROWN will be in the casserole but that is very different to black. The brown colour will dissolve with the tinned tomatoes.

Add the chorizo and tomatoes, paprika and a pinch of sugar – always add sugar with cooked tomatoes and peppers – and cook on a medium heat to attain a rich tomato sauce.

Return the pheasant and bacon to the pot, cover and cook gently until the pheasant is cooked through – you can finish off in the oven at a lowish (150 C) if hob is busy with other things. This will take approx. 25 minutes. It looks like there isn’t enough juice in the casserole but there is.

If the sauce becomes too thick, add a little water or chicken stock.

Taste and correct seasoning.

Serve with a good sprinkle of chopped parsley and with pilaff rice and a green salad.

Eaten on a cold December day with Kit, Billy and Sylvs.


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