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Pheasant stew with chestnut dumplings
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Total Time:
2 hours 55 minutes
Pheasant stew with bacon, herbs, and chestnut dumplings is a delicious and elevated alternative to traditional gamebird dishes.
Ingredients:
  • 2 pheasants
  • 3 tablespoons plain flour
  • 3 small red onions
  • 2 small carrots
  • 1 celery heart
  • 3 cloves of garlic
  • 1 tablespoon unsalted butter
  • 200 g higher-welfare streaky bacon
  • 6 fresh bay leaves
  • 300 ml madeira
  • 50 g plain flour
  • 50 g chestnut flour
  • 50 g suet
  • 1 pinch of baking powder
  • 25 g ready-cooked chestnuts
Instructions:
  • Prepare the pheasants by cutting off the legs and chopping them in half at the knee, then remove the breasts and wings as one piece and chop in half to get a total of 16 pieces. Set aside the carcass. In a bowl, combine flour with sea salt and black pepper, then coat the pheasant pieces in the mixture. Let them sit to allow the flour to stick to the skin. Peel and chop the onions and carrots, trim and chop the celery, and keep the peelings. Halve the garlic cloves. For the pheasant stock, chop the carcasses in half and place them in a saucepan along with one-third of the vegetables, garlic, and all peelings. Cover with water and bring to a boil. Simmer for 1 hour, skimming off any impurities. Strain through a fine sieve, discarding the vegetables and peelings. Melt butter in a sauté pan and add bacon and the floured pheasant pieces. Brown on all sides, adding more butter as needed. Add the remaining vegetables, garlic, and bay leaves and cook until soft. Pour in the Madeira and enough stock to cover the meat. Simmer gently for 45 minutes, adding stock as needed. Preheat the oven to 180ºC/gas 4. For the chestnut dumplings, mix the ingredients and crumble in the chestnuts. Add salt and pepper, then just enough water to bind everything. Roll into Brussels sprout-sized balls. Transfer the stew to an ovenproof pot, add the dumplings, poking them under the surface. Cover and bake for 30 minutes until the dumplings are fluffy. Serve with braised red cabbage.

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