Pheasant with Peanut Butter, Tomatoes, and Flageolet Beans

Name: Pheasant with Peanut Butter, Tomatoes, and Flageolet Beans
Yield: Serves 2-3 people
Cuisine: African
Ingredients: ½ teaspoon chili powder; 15-ounce can of flageolet beans, or 1 pound fresh cranberry beans; 15-ounce can of flageolet beans, or 1 pound fresh cranberry beans; salt and pepper; salt and pepper; 2 pheasants, cut into quarters; ¼ cup (½ stick) butter; 2 onions, chopped; 1 pound tomatoes, skinned and coarsely chopped (about 1¾ cups), or 14½-ounce can of chopped tomatoes; 1 pound tomatoes, skinned and coarsely chopped (about 1¾ cups), or 14½-ounce can of chopped tomatoes; ½ cup game stock; 2 tablespoons peanut butter

Preparation info

Serves
2-3
people

Difficulty
Medium

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

Thinking about how the Africans cook guinea fowl with peanuts, I came up with this way for pheasants. Trust me, it’s very good.

Ingredients

2 pheasants, cut into quarters
¼ cup (½ stick) butter

Africa
Gluten-free
Winter
Autumn

Method

Season the pheasant with salt and pepper. In a heavy flameproof casserole dish or other heavy pan for which you have a lid, heat the butter and brown the pheasant all over. Remove from the pan, and fry the onions until colored slightly. Return the pheasant pieces to the pan and add the tomatoes (if using canned include the juice), stock, and peanut butter. Bring to a boil, stirring well to mix