Pheasant and Chorizo Stew with Saffron Rice

Name: Pheasant and Chorizo Stew with Saffron Rice
Yield: Serves 4
Cuisine: British
Ingredients: 1 clove garlic peeled and crushed with ¼ tsp sea salt flakes; 1 clove garlic peeled and crushed with ¼ tsp sea salt flakes; 2 pinches / 40-60 saffron strands, crushed; thyme leaves to garnish; 2 tbsp olive oil; 2 tbsp hot water; salt, ground black pepper and lemon juice to season; 1-3 tsp cornflour mixed with 1-2 tbsp water; salt, ground black pepper and lemon juice to season; salt, ground black pepper and lemon juice to season; 2 sprigs thyme; 1 tbsp sherry vinegar; 1-3 tsp cornflour mixed with 1-2 tbsp water; 1 x 10 cm strip orange peel; 1 bouquet garni (2 sprigs thyme, 2 sprigs parsley and 1 bay leaf tied together); 1 bouquet garni (2 sprigs thyme, 2 sprigs parsley and 1 bay leaf tied together); 1 bouquet garni (2 sprigs thyme, 2 sprigs parsley and 1 bay leaf tied together); 1 bouquet garni (2 sprigs thyme, 2 sprigs parsley and 1 bay leaf tied together); 2 pheasant carcasses whole or roughly chopped; 1 onion, peeled and coarsely chopped; 1 carrot, peeled and roughly chopped; 1 celery stick, peeled and roughly chopped; 225 g / 8 oz / 1 cup white basmati rice about 350 ml / 12 fl oz / 1 ½ cups hot pheasant or chicken stock; 225 g / 8 oz / 1 cup white basmati rice about 350 ml / 12 fl oz / 1 ½ cups hot pheasant or chicken stock; (You can use chicken stock (homemade or shop bought) for this recipe but if you have the pheasant carcasses and the time it is worth making a stock from those instead); (You can use chicken stock (homemade or shop bought) for this recipe but if you have the pheasant carcasses and the time it is worth making a stock from those instead); 1 tbsp tomato purée; A good pinch each of cayenne pepper and ground cloves; A good pinch each of cayenne pepper and ground cloves; 225 g / 8 oz / 1 cup white basmati rice about 350 ml / 12 fl oz / 1 ½ cups hot pheasant or chicken stock

Preparation info

Serves
4

Difficulty
Medium

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

Although saffron was not used extensively in savoury English cookery by the nineteenth century it does crop up in recipes every now and then particularly where rice or ‘foreign’ dishes are concerned. This recipe is based on ‘Pheasants with rice à l’espagnole’ in The Modern Cook (1846) by Charles Elmé Francatelli

Ingredients

Europe
United Kingdom
Stew
Main course

Ingredients

Method