While cooking my Arroz de Faisán y Conejo, I realised that I’d have two carcasses and meat leftover. So as not to waste anything, I put it all in a cast iron casserole with an onion, 2 carrots, a stick of celery, 6 pieces of garlic, a few black peppercorns, a large pinch of sea salt and a bouquet garni with 2 litres of water. I brought the water up to boiling, skimmed off any scum and put the casserole in the oven at 150º C for an hour. As I was busy cooking, I turned the oven off after 60 minutes and left the casserole to cool down. A few hours later I strained the stock, picked off and saved the meat and threw away the bones and vegetables.
Pheasant and Rabbit Casserole recipe (serves 2):
250g mixed pheasant and rabbit meat (chopped
250g leftover roast chicken (chopped)
a small piece of jamón serrano (chopped)
3 medium Mozart potatoes (peeled and quartered)
1 large onion (chopped)
2 carrots (chopped)
1 stick celery (chopped)
3 medium mushrooms (chopped)
6 pieces of garlic (finely chopped)
1.5 litres pheasant and rabbit stock
a squirt of tomato purée
olive oil for frying
a splash of red wine vinegar
1 chicken stock cube
ground sea salt, black peppercorns, rosemary, sage and thyme
2 bay leaves
a sprinkle of hot Pimentón de la Vera
rabbit’s blood
In a large cast iron casserole, Fry the onion in olive oil until it becomes translucent. Add the carrots and celery, followed by the garlic, mushrooms and meat. After a few minutes squirt in the purée, crumble in the stock cube, sprinkle on 2 teaspoons of herbs and a splash of red wine vinegar. Pour on the stock and stir. Meanwhile, peel and quarter the potatoes – they can go in the pot too, along with the bay leaves. Bring the stock to boiling, cover with the lid on and put the casserole into a preheated oven at 150º C for a couple of hours. This will be perfect after 2 hours, but but won’t come to any harm if cooked for an hour or so more. Obviously the potatoes will dissolve eventually.
After two hours check the seasoning and adjust accordingly. A sprinkle of hot Pimentón de la Vera on top gives the casserole a kick and a slight smokey flavour. I had some rabbit blood, so as per coq au vin, I stirred it into the casserole to the thicken the sauce.
Serve with a rosado, such as Marquesa de la Cruz, a Garnacha from Aragón.
I have never made a stock in the oven – I might try that! Your casserole sounds so wild – it must have been delicious! c
Thanks Cecilia. The oven is fantastic as a basic slow cooker with a cast iron casserole – everything heats evenly and never sticks. Though I have to admit it’s much quicker to cook a stock in a pressure cooker, I just didn’t have room on the hob with the rice dish cooking.
I have never used a pressure cooker either – still traumatized by my mothers one from childhood days!
I have never used one either😃
En France – je ne peux pas le croire 😉
They come with about 4 pressure valves these days, which would will let the pressure out if it got to high – so they are extra safe. I think Chicago John bought one recently – ask him what he thinks. I’ve had one since 1980 (not the same one) and have never had a problem.
Delightfully tasty! And methinks your fridge was emptier and happier! And your wallet gave a happy squeak!!! And this dish would just love to be paired with Syrah, which we usually know as ‘Shiraz’ – a ‘real’ man’s wine!! Tho’ taking our travel and eating patterns into account have not been too surprised to see ‘Syrah’ mentioned hereabouts either . . .
I love leftovers turned into a completely new dish!
That looks so good! Great use of leftovers. So homey. Hope all is well with you. Ill be back at it soon with a back log of recipes and stories I’ve been tallying up all summer. Be well!
Thanks Amanda – I’m looking forward to seeing what you’ve been up to.
Ah, the satisfaction of delicious refrigerator cleaning!
Mine never gets empty – it goes down a bit and then I’m trying to make everything fit again. I do make sure it all gets eaten though 😉
Same here. We’re getting ready to buy a new one (about time, after 25 years). I can’t wait to start again!
Ha ha – I hope it’s huge!
We are American, after all. 😉
That’s a good excuse 🙂
Using your leftovers with the best results. 😀
Definitely, and great when they cook themselves in the oven while you are making a seperate dish!