Pheasant Stew With Adjika

Pheasant is abundant this time of year and not only is it a beautiful bird, but also a delicious meat to cook with. In the United Kingdom, the pheasant shooting season typically runs from October 1st to February 1st. However, this can vary depending on the specific location and the specific gamekeeper. It's always a good idea to check with the local authorities and the landowner before hunting pheasants or any other game. We are incredibly lucky to have family friends who hunt and have an abundance of game which they often times drop off for us to enjoy too.

I remember the first time I tried pheasant - it was in a local Hampshire pub, and at the time I didn't know much about game so when my pheasant breast came out pink I was worried this would not end well (going off chicken meat). My friend then informed me that pheasant is often enjoyed pink and game birds are different to chicken so I confidently carried on with my meal and loved every mouthful. Since than moment, pheasant has been a staple meat in my seasonal kitchen.

Pheasant is definitely a winter meat for me - although you can freeze the prepared bird and use throughout the year, it goes with healthy flavours and textures of a winter dish - perfect for a stew! I came up with this recipe on a cold snowy day, when I had some time to potter around in the kitchen at lunchtime and experiment with ingredients. I had just read a recipe for chicken soup with dumplings so I knew I had to add a bit of doughy goodness to the dish. I also wanted a little kick which came from adjika sauce - an authentic Abkhazian / Georgian chilli paste which combines herbs, spices, and salt to add a kick to any dish you can imagine.

Here's the recipe for my hearty pheasant stew with adjika that is sure to warm you up on a cold winter day!

For the Stew - Ingredients:

• 1 pheasant, quartered

• 1 tablespoon olive oil

• 1 large onion, chopped

• 2 cloves garlic, minced

• 1 carrot, peeled and chopped

• 1 celery stalk, chopped

• 1 cup pheasant stock or vegetable stock

• 1 cup red wine

• 1 cup diced tomatoes

• Handful of chopped potatoes

• 1 bay leaf

• 1 sprig fresh thyme

• 1 tablespoon adjika sauce

For the Dumplings - Ingredients:

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 2 tablespoons butter, chilled and cut into small pieces

• 3 tablespoons milk

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the pheasant and cook until it is browned on all sides.

2. Add the onion, garlic, carrot, potatoes and celery to the pot and cook until the vegetables are tender, about 5-7 minutes. During this time you can make a start on your dumplings.

3. In a medium bowl, whisk together the flour, baking powder, and salt.

4. Using your fingers, cut the butter into the dry mixture until it resembles coarse sand.

5. Stir in the milk until the dough comes together in a ball. Set aside.

6. Pour in the chicken broth, red wine, and diced tomatoes into your pot. Add the bay leaf and thyme, and add adjika.

7. Bring the mixture to a boil, then reduce the heat to low and simmer for around an hour, or until the pheasant is tender.

8. Drop the dough by spoonfuls into your soup or stew.

9. Cover the pot and continue to cook for an additional 10-15 minutes, or until the dumplings are cooked through.

Serve immediately whilst this stew is hot! This is a hearty meal which has everything you could wish for in a stew: meat, veggies, spicy kick, soft bread, and a broth to enjoy. I love enjoying this stew after a long dog walk in the countryside - wearing cosy wool socks and a big comfy jumper, watching the world go by, spoonful at a time.