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  • Pheasant or Partridge Cacciatore Recipe by Helen Bennett

    A delicious Cacciatore recipe, perfect with either pheasant or partridge. This recipe was sent in from one of our Facebook competition entrants. Try it for yourself today.

    Cacciatore Recipe

    You can purchase our pheasant or partridge breasts here

    Ingredients

    6 pheasant or 8 partridge breasts
    4 tbsp of plain flour
    4 tbsp of extra virgin olive oil (hob method only)
    77g of chorizo, cubed
    2 large shallots, finely chopped
    1 carrot, peeled and finely sliced
    1 celery stick, finely sliced
    3 sprigs of rosemary, leaves picked and finely chopped
    2 bay leaves
    3 garlic cloves, crushed
    A big handful of chopped black olives
    100ml of white wine
    250ml of fresh chicken stock
    400g of tinned plum tomatoes
    6 fresh tomatoes, quartered
    sea salt
    freshly ground black pepper
    1 bunch of flat-leaf parsley, chopped (to garnish)

    Method

    In the slow cooker

    1. Place the flour in a bowl and season with salt and pepper. Dredge the meat in the flour to coat, then set aside
    2. Add all the vegetables to the slow cooker, then place the seasoned meat on top
    3. Add the herbs, garlic, chorizo, and season before adding the stock, wine, and tomatoes
    4. Slow cook on medium for 8-10 hours.
    5. To serve, garnish with the parsley and serve with green beans and new potatoes on the side.

    On the Hob

    1. Place the flour in a bowl and season with salt and pepper. Dredge the meat in the flour to coat, then set aside
    2. Place a large casserole pan over a medium heat and add 2 tablespoons of olive oil. Once hot, fry the meat in batches until golden on both sides. Once golden, set aside on a plate and turn down the heat
    3. Add the remaining oil to the casserole along with the shallots, carrot, celery, rosemary, and bay leaves. Cook gently for 6 minutes until the vegetables have softened. Add the garlic and fry until fragrant, then decant the contents of the pan into a bowl
    4. In the same pan, increase the heat and add the chorizo. Cook for a few minutes until crisp, then add to the bowl with the vegetables. Pour the wine into the casserole, scraping the bottom to deglaze, add the olives and simmer until slightly reduced
    5. Return the vegetables and chorizo to the pan, then pour in the chicken stock and tomatoes. Stir briefly, then arrange the meat on top. Bring to a simmer, then cover, season and cook for 20-25 minutes or until the breasts are cooked through
    6. To serve, garnish with the parsley and serve with green beans and new potatoes on the side.