Pheasant Stew With Dumplings

One of my favourite ways to enjoy pheasant is in a simple recipe - the humble stew with fluffy dumplings and a spicy kick of walnut adjika. This was one of the very first dishes I made with pheasant when we first started taking them from a local shoot. I quickly learned how to dress the pheasants, and got to cooking in the kitchen.

Now pheasant is a daily staple in the kitchen from October to February and I’m sure to come back with a brace or two after a day of beating.

This is an easy dish to make, and you can make it in advance to enjoy more time with guests if you’re cooking for others. Also you can make pheasant stock from roast pheasant carcass, or from the legs and bones. Store it in the freezer and use throughout the season.

For the Stew - Ingredients:

1 pheasant, quartered

1 tablespoon olive oil

1 large onion, chopped

2 cloves garlic, minced

1 carrot, peeled and chopped

1 celery stalk, chopped

1 cup pheasant stock or vegetable stock

1 cup red wine

1 cup diced tomatoes

Handful of chopped potatoes

1 bay leaf

1 sprig fresh thyme

1 tablespoon adjika paste

For the Dumplings - Ingredients:

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons butter, chilled and cut into small pieces

3 tablespoons milk

Brown quartered pheasant in olive oil, and remove from the pan. In the same pan sauté chopped onion, garlic, carrot, celery, potatoes, and thyme. Return the pheasant back to the pot and cover with pheasant stock and red wine.

Next add the tomatoes, bay leaf, and a spoonful of adjika sauce for a rich, flavourful base. Pour yourself a glass of red wine, relax, and simmer for an hour.

You’ll want to get back in the kitchen about 20 minutes before the stew is done to make your dumplings. Mix flour, baking powder, salt, butter, and milk until the mixture is smooth. Drop spoonfuls into the stew, cover, and cook for 10-15 minutes.

Your stew is ready to serve - I like to garnish with some fresh dill, and a spoonful of creme fraiche.

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