Pheasant, chestnut and pancetta stew

Origin: Moro cookbook

This is how I remember a recipe I cooked from the Moro cookbook. It's roughly right, and it worked fine cooked like this.


For two large portions 

  • 2 pheasant pieces (chicken, guinea fowl etc. will do)
  • 200g chestnuts (vacuum packed is fine)
  • 100g pancetta thinly sliced (or bacon)
  • Small glass of white wine (vermouth works OK)
  • Onion, finely chopped
  • Carrot, finely chopped
  • Tin of tomatoes
  • 2 cloves garlic, thinly sliced
  • 2 pieces cinnamon
  • 3 cloves, ground
  • 1 tsp smoked paprika
  • 2 bay leaves
  • A small number of coriander seeds
  • Rice
  • Olive oil, salt, pepper

Heat some oil in a large pan or casserole and brown the bird pieces at a high heat. Set aside.

Fry the pancetta until it begins to crisp. Add the onion and carrot and sweat until soft. Add the garlic, cinnamon, cloves, paprika and bay leaves, stir and cook for a minute. Add the chestnuts, stir and cook for a minute. Add the wine boil it for a few minutes.

Add the tomatoes and bird pieces and simmer until they are done. About 20 mins for breasts or up to 40 mins for legs. Depending on how long you are planning to cook it you should cover the pan or not. You want the sauce to have just a tiny amount of loose liquid so that it's mostly thick but not dry. Check for seasoning.

Meanwhile, boil your rice and put the coriander seeds in with it. As you eat the rice, you will occasionally crunch on one of the seeds and get a 'flavour burst'.

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