Pheasant with Chorizo and Pimentón

pot roasted

February 20th, 2012

I haven’t tried cooking pheasant with chorizo and pimentón before, but it was so good I’ll be doing it again soon. The smoke and heat of the pimentón went really well with the gamey taste of  pheasant. For a less spicy recipé (including plucking and dressing) see my post here.

The shooting season for pheasant ended at the beginning of February, but there are still lots available from good butchers and at the farmers market. Pheasants are still cheap and quite large now.

Pheasant with Chorizo and Pimentón recipe (serves 2):

1 large pheasant (plucked and dressed)
4 rashers of streaky bacon (chopped)
Half a hot chorizo ring (chopped)
1 large onion (chopped)
2 sticks of celery (chopped)
2 carrots (chopped)
1 leak (chopped)
6 mushrooms (chopped)
6 pieces of garlic (finely chopped)
2 tablespoons of tomato purée
2 squirts of anchovy paste (to taste)
3 teaspoons of ground herbs (rosemary, sage and thyme – ground up in a mortar and pestle with coarse sea salt and black peppercorns)
2 bay leaves
1 large pinch of crushed chilli
1 heaped teaspoon of hot smoked pimentón
1 heaped dessertspoonful of plain flour
a glass of red wine
a splash of sherry vinegar
a pint of homemade chicken stock
olive oil for frying

browning the pheasant

Using a cast iron casserole, brown the pheasant a little all over, in hot olive oil. Once it has some colour, take it out and set it aside while you cook the vegetables.

bacon, chorizo and onion

Fry the chopped onion and a large pinch of crushed chilli in the same oil, followed by the bacon and chorizo.


Stir in a heaped teaspoon of hot smoked pimentón,


before adding the carrots, celery, garlic and leak.


Next mix in the chopped mushrooms and the ground herbs.


Sprinkle on the heaped dessertspoonful of flour – stir that in well, along with the anchovy paste and tomato purée.

add chicken stock

Finally pour on the chicken stock, red wine and sherry vinegar. Bring the casserole up to simmering and taste the sauce to see if it seems right. This is a good time to add a little more purée or anchovy paste (in place of salt).

ready for the oven

When the sauce tastes about right, return the pheasant to the pot, put the lid on  and place it into a preheated oven at 120º C. Cook slowly for about 2 hours – turn the pheasant over and taste the sauce about half way through. Add more wine, vinegar, salt pepper, etc. if necessary. Likewise, adjust the seasoning at the end too, if needed.

Carve before serving with the sauce and mashed potato or celeriac.

Other pheasant posts

About Mad Dog
This entry was posted in Fish, Food, Game, Meat, Recipes, Shopping, Spanish and tagged , , , , , , , , , . Bookmark the permalink.

35 Responses to Pheasant with Chorizo and Pimentón

  1. ChgoJohn says:

    I’ve plucked and dressed more than my share of pheasant as a boy but, sadly, haven’t had any pheasant since that time. You really did create quite the braising liquid, layering flavor upon flavor to create a complex bath for your pheasant. It must have been a delicious dinner. And thanks for taking the time to give us a step-by-step guide through the cooking process.

  2. Excellent warming and gamey recipe. I have to be really careful not to run pheasants over in the lanes round the house. The French aren’t quite so careful!

  3. What a cracker of a recipe, pheasant is such a wonderful bird, and so few people know how to cook it, this will hopefully get more people to try it.

    • Mad Dog says:

      I love pheasant and it’s been so cheap this year – £3 for a bird the size of a small chicken is bargain – those mini pheasants they sell in supermarkets for £6 are a complete rip off in comparison.

  4. That is fabulous – exactly the kind of dish I love to eat and cook. Would not have though to put chorizo in and I love the idea of it. Love the step by step photos too!

  5. zestybeandog says:

    This looks so tasty and comforting! I haven’t cooked with pheasant yet but they have it at my local market so I’ve been eyeing it. I think I’ll do it now…. 🙂

  6. The spicy flavours of the chorizo and pimenton must go really well with pheasant and the finished dish looks wonderful!

  7. Hi MD!
    This looks delicious…There are so many of your recipies that I have to try. Thanks for such a delicacy 🙂

  8. Pheasant makes such a lovely meal. It really makes an impression because it is so delicious and not every day. I am bookmarking this recipe!

  9. ceciliag says:

    that looks so authentic, i don’t believe I have ever eaten pheasant! I have some pretty ones down the back though! c

    • Mad Dog says:

      I made it up based on my Iberian taste buds – I’ve never had pheasant in Spain. In Barcelona, partridge is more popular. I’m sure your pheasants would be delicious, though the season is over. I just got 2 more today, very cheap, because the butcher is selling the last of them off.

  10. Karen says:

    Oh to live across the pond. I spend so much time staring in the windows of all the butcher shops that I pass when traveling in Europe. We just don’t have the game and if we did, I don’t think many butchers here would do right by it.

    • Mad Dog says:

      You do have the game, there are lots of partridge and pheasant in America. There’s not much to hanging them and plucking them is just the same as chicken 😉

  11. Alli says:

    I love al, the game Dishes you make. Pheasant isn’t readily available in the shops here although we do have the fresh variety strutting thought the garden most days stealing the birdseed we put out!

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