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beans butter casserole chorizo december haricot or pheasant recipe sausages toulouse vale winter

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Pot roast Pheasant with chorizo

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Preparation Time: 10 minutes
Cooking time: 180 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 6
This recipe has been visited 8714 times

Ingredients:

Metric Imperial

200 gm(s) dried butter beans (or 1 tin)

1 knob butter

3 tbsp(s) olive oil

4 cloves garlic

4 sprigs thyme

2 bay leaves

salt and pepper

200 gm(s) chorizo

300 ml(s) white wine

500 ml(s) meat stock

1 handful chopped parsley

2 onions

warming winter casserole

Posted by: Alison P on 11 February 2008

Click here to view Alison P's Cookery Book

Cooking Steps:

If you use dried butter beans you must soak them for 24 hours in plenty of cold water. But you can use a can and if you do you should add the beans half an hour before the end of cooking.
Otherwise carry on as follows.
Place a large casserole over a medium heat, add the butter and a tablespoon of the olive oil. Add the onions (peeled and finely sliced), the garlic, thyme and bay leaves. Cook for about 10 minutes until soft and golden, stirring regularly.
Meanwhile set a large frying pan over a high heat and add two tablespoons of olive oil. Brown the pheasants an all sides for a few minutes, then transfer to the casserole. Add the chorizo (outer skin removed and chopped into chunks). Fry for a few minutes then add to the casserole. Deglaze the frying pan with a little of the wine, add that to the casserole along with the remaining wine, stock and the drained beans (if using dried). Bring to a simmer, cover and then move to a pre-heated oven at 170C or 325F, Gas3. Cook for about two hours. If you are using tinned beans add them after cooking for an hour and a half.
Remove the pheasants from the pan and set aside in a warm place. Skim off any excess fat. Add the parsley and season to taste. Carve the birds into manageable pieces onto warmed plates and spoon over the chorizo, beans and sauce.
Serve with mashed potatoes and/or bread.
You can adapt this recipe by using toulouse sausages instead of chorizo or other kinds of beans - try haricot.
And you can increase or decrease the ingredients to feed fewer or more people.