Pheasant Stew with Chestnut and Pancetta

This recipe truely captures the flavours of winter. Deeply flavoured and the perfect dish to bring warmth to long cold days

Serves4 Origin Europe
Preparation 10min Heat rating (Mild)
Cooking 1 hr Ease (Average)
Vegetarian No


2 Cinnamon quills
3 Whole Cloves
1 tsp Smoked Paprika
1 pheasant cut into pieces(or 1 guinea fowl)
200g chestnuts
100g pancetta or bacon chopped
Small glass of white wine
1 onion, finely chopped
1 carrot, finely chopped
1 tin of tomatoes
2 cloves garlic, thinly sliced
2 bay leaves
Olive oil,
salt, pepper


Heat some oil in a large pan or casserole and brown the bird pieces at a high heat. Set aside.
Fry the pancetta until it begins to crisp.
Add the onion and carrot and sweat until soft. Add the garlic, cinnamon, cloves, paprika and bay leaves, stir and cook for a minute.
Add the chestnuts, stir and cook for a minute. Add the wine boil it for a few minutes.
Add the tomatoes and bird pieces and simmer until they are done, approximately 30/40mins with the lid on. If there is a lot of liquid raise the heat and reduce the sauce till thickened.Check the seasoning.

Served with boiled rice flavoured with coriander seeds.

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