Guiso de faisán (Pheasant stew)

This recipe needs advance preparation!

Guiso de faisán (Pheasant stew)

Guiso de faisán
Servings:	Serves 4
Calories per serving:	1197
Ready in:	3 hours 40 minutes
Prep. time:	2 hours
Cook time:	1 hour 40 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	19th January 2013

This is not necessarily a traditional Spanish recipe, but the Spanish are fond of pheasant and the recipe uses Spanish ingredient

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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

Mise en place

• Pour the oil in a roasting tin and place in the oven. Heat to 200 C/ F/Gas 6.

Method

1. Meanwhile, stuff each of the pheasants with a bulb of garlic and a sprig of rosemary.
2. Once the oven has reached the correct temperature, place the pheasants directly onto the hot oil with one of the breasts facing downwards.
3. Allow to roast for 10 minutes and then turn them so that the other breast is face down.
4. Roast for a further 10 minutes then turn them onto the remaining side.
5. Leave for about 40 minutes or until the pheasants are slightly undercooked.
6. Remove from the oven and allow to cool.
7. When cool enough to handle, remove the meat from the bones and place the meat in a large bowl.
8. Keep the bones for making stock at a later date.
9. Squeeze the garlic from the bulbs which have been used to stuff the pheasants.
10. 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.
11. Stir thoroughly and leave to marinate for about an hour or so.
12. Empty the contents of the bowl into a large stewing pan, bring to the boil and simmer for 20 minutes.
13. Add more cider if necessary at any stage.
14. Add the potatoes and simmer gently for a further 30 minutes, adding the peas and peppers for the last 10 minutes.

Serving suggestions

Goes well with some nice rustic bread

Chef's notes

This may seem a long-winded method of making a stew, but by roasting the whole pheasants first, I feel you get a better flavour. --JuliaBalbilla 07:03, 3 February 2009 (UTC)

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