- Serves: 3-4
- Cook Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Effort: easy
- 1 tbsp olive oil
- 350 g chorizo, cut into 1cm thick slices
- 1 pheasant, cut into portions, still on the bone
- 275 g onions, peeled and cut into wedges
- 4 sprigs thyme, plus 1 tsp chopped thyme leaves
- 150 ml chicken stock
- 125 ml double cream
- toasted thick-sliced bread, to serve
1. Preheat the oven to 150C/130C fan/gas 2.
2. Place a lidded casserole dish or ovenproof pan on a medium heat, pour in the olive oil, then add the chorizo and onions. Cook for 3-5 minutes, or until the oils from the chorizo have drained into the dish and the onions are slightly golden-brown. Remove the chorizo and onions and set aside, leaving the oils in the pot.
3. Add the pheasant pieces to the casserole dish or pan and fry for about 4-5 minutes on all sides, or until golden-brown all over, then season with salt and freshly ground black pepper.
4. Drain off any excess oil from the dish, then return the cooked chorizo and onions to the dish, along with the thyme sprigs and the chicken stock. Bring to a simmer, then place into the oven and cook for about 45 minutes, or until the pheasant is tender.
5. Transfer the cooked pheasant, onions and chorizo to a plate and discard the thyme sprigs. Strain the cooking liquid into a clean saucepan, skimming off any excess grease. Return the meat and onions to the casserole dish.
6. Add the cream to the strained sauce and bring to the boil, uncovered, until the sauce is thickened. Add the chopped thyme leaves and season to taste with salt and freshly ground black pepper. Pour the sauce back over the meat and onions in the casserole. Serve bubbling hot with some toasted bread to mop up the sauce.
Rate This Recipe