This warming pheasant stew is wonderfully moist with plenty of rich chorizo for extra flavour. Ideal for cold winter evenings, it serves 6 hungry people. Use seasonal pheasant or swap for chicken at other times of the year.

Serves 6

INGREDIENTS

Knob of butter

3 tablespoons of olive oil

2 onions, finely sliced

4 garlic cloves, finely sliced

A few sprigs of thyme

2 bay leaves

2 oven ready pheasants

300g Dorset Chorizo Picante,  cut into 2cm chunks

400ml white wine

500ml chicken stock

400g tin butterbeans

METHOD

STEP 1

Place a large flameproof casserole (one that will accommodate both birds) over a medium heat and heat the butter with 1 tablespoon of the oil until foaming. Add the onions, garlic, thyme and bay leaves and cook for 10 minutes, until the onions are soft and slightly golden. Heat the remaining oil in a large frying pan.

STEP 2

Season the pheasants all over with salt and pepper, add to the pan and brown on all sides over a high heat for 3-4 minutes. Transfer to the casserole. Add the chorizo to the frying pan and fry for 3-4 minutes, until browned, then add to the casserole too.

STEP 3

Deglaze the frying pan by pouring in a little of the wine and stirring to scrape up any bits from the base of the pan. Add to the pheasants with the rest of the wine, the stock and the butter beans. The liquid doesn't need to cover the birds but it should come at least halfway up. Bring to a simmer, cover and place in an oven preheated to 140°C/Gas Mark 1.

STEP 4

Cook for 2 hours, until the birds are tender. Remove the pheasants from the casserole and leave to rest in a warm place for 15-20 minutes. If the chorizo has released a lot of fat, skim some off the juices in the pan. Cut the birds into halves or quarters and divide between 4 warm plates. Spoon over the chorizo, beans and sauce, and serve with mash or lots of bread.