Apologies for the lack of blogs of late. My excuses are numerous and varied: half term, a new job and reading too much Jilly Cooper for my own good are just the start…
This week began with a few pheasants in the air then on the gamecart at the beautiful Mersham-le-Hatch shoot in Kent, and there has been a pheasanty thread running throughout – half because I have just started as a sub editor at Shooting Times, and half culinary (it is the Countryside Alliance and Game to Eat’s Shot for the Pot week after all).
Most of my pheasant cooking so far has been pretty uninspiring to be honest – tasty enough but with a strong bacon and butter theme. Tonight, however, I had run out of bacon so was forced to improvise with diced chorizo. It was a stroke of delicious genius. Here’s the recipe, for anyone interested:
Ingredients (serves 2):
4 pheasant breasts, roughly diced
4 cloves of garlic
1 large onion, roughly chopped
1 tbsp olive oil
60g diced chorizo
1 tbsp tarragon
1 can chopped tomatoes
1 tbsp flour
Hear the olive oil in a heavy bottomed pan, then gently fry the onion over a low heat until beginning to soften.
Add the chopped pheasant breasts and garlic and continue to fry, turning up the heat slightly.
When the pheasant pieces are browned all over, add the chorizo and continue to cook for a few minutes.
Add a little flour to mop up any oily juices and to thicken the sauce later, then add the chopped tomatoes, tarragon and black pepper. Stir well and leave to simmer on a low heat for about 45 minutes, stirring occasionally.
While it’s all simmering away, pour yourself a glass of chilled manzanilla, put your feet up and read the latest edition of Shooting Times, and, if necessary, add more sherry to your glass.
Serve with pasta and Parmesan, or fresh crusty bread, or just more sherry.