Monday, 9 December 2013
P's Pheasant Stew
recipe which is for Pheasant Stew with Chestnut Dumplings. Having carried out a fridge audit to see what ingredients Jamie lists as being required and, as is the norm in this kitchen, we figured we could make some suitable substitutions so the recipe was a go.
We used -
• One pheasant - portioned, on the bone
• Plain flour (we used Dove's Farm gluten free), for coating pheasant joints
• 2 onions, peeled and chopped
• 2 small carrots, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 1 tbsp butter
• 140g pancetta cubes
• 3 dried bay leaves
• 300ml stock (we used vegetable)
• dash of sherry
The veg and pheasant were prepared. It was going to be a rustic stew which meant leaving ingredients in large pieces.
We started by coating the pheasant in gluten free plain flour (in a bowl) before frying off until browned. Then the pancetta cubes were added to the skillet, the lid was placed on and the heat was reduced to low to allow the fat to render down a little.
Whilst the meat and veg was being combined, the stock was made up using a Knorr Stock pot.
Adding the stock to the pan, we then brought the stew to the boil, covered and reduced the heat so that the pan simmered. After half an hour, the stew was looking (and smelling) good. For ease of eating (and to convince Sous Chef J to try it) the bones were taken out and the stew heated for a further five minutes before being served with sauteed potatoes, peas and sweetcorn.
Next time we make this, we will follow the same method as above to the point where the stock is added - the stew will then be added to our (heated) slow cooker and it will be cooked on low for a few hours.
If we'd have had some suet and chestnut flour, we'd have used Jamie's recipe for Chestnut Dumplings which requires 50g plain flour, 50g chestnut flour, 50g suet, pinch baking powder, 25g ready-cooked chestnuts. Then, to make the chestnut dumplings, mix the ingredients in a bowl, crumbling in the chestnuts. Mix with your fingertips until the the mixture resembles breadcrumbs, then add a pinch of salt and pepper, and just enough cold water to bind everything. Dust your hands with flour and roll into about 25 brussels sprout-sized balls. Add these to the stew once the stock is in the pan... and leave to cook.