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Pheasant Stew Recipe With Adjika

Pheasant stew recipe

Pheasant is abundant this time of year and not only is it a beautiful bird, but also a delicious meat to cook with. In the United Kingdom, the pheasant shooting season typically runs from October 1st to February 1st. However, this can vary depending on the specific location and the specific gamekeeper. It's always a good idea to check with the local authorities and the landowner before hunting pheasants or any other game. We are incredibly lucky to have family friends who hunt and have an abundance of game which they often times drop off for us to enjoy too.

Pheasant makes delicious stew, add some comforting dumplings, and a kick with adjika - here is our winter warmer pheasant stew recipe!

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 sauce

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


  1. Heat the olive oil in a large pot over medium heat. Add the pheasant and cook until it is browned on all sides.

  2. Add the onion, garlic, carrot, potatoes and celery to the pot and cook until the vegetables are tender, about 5-7 minutes. During this time you can make a start on your dumplings.

  3. In a medium bowl, whisk together the flour, baking powder, and salt.

  4. Using your fingers, cut the butter into the dry mixture until it resembles coarse sand.

  5. Stir in the milk until the dough comes together in a ball. Set aside.

  6. Pour in the chicken broth, red wine, and diced tomatoes into your pot. Add the bay leaf and thyme, and add adjika.

  7. Bring the mixture to a boil, then reduce the heat to low and simmer for around an hour, or until the pheasant is tender.

  8. Drop the dough by spoonfuls into your soup or stew.

  9. Cover the pot and continue to cook for an additional 10-15 minutes, or until the dumplings are cooked through.

Serve immediately whilst this stew is hot! This is a hearty meal which has everything you could wish for in a stew: meat, veggies, spicy kick, soft bread, and a broth to enjoy. Enjoy this stew after a long dog walk in the muddy countryside!


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