The Field

Pheasant chilli with black beans and chocolate

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serves 4

A little touch of chilli is exactly what is called for on cold, dark January nights. The chocolate added at the end gives the dish a delicious richness.

Take the breasts off the pheasant and cut into strips.

Place the rest of the carcass with the legs into a saucepan and add one litre of cold water.

On a medium heat bring to a simmer and cook for one hour. Strip the leg meat from the bones and keep to one side; strain and reserve the liquid.

Give the saucepan a quick rinse, put back on a medium heat and gently sauté the onions, garlic and carrots with the marjoram, cumin and chilli until soft.

Add the pheasant breast and shredded leg meat and fry for a couple more minutes.

Add the passata, black beans, 400ml of the pheasant cooking liquid and season.

Bring to a simmer and cook for 30 minutes before stirring in the chocolate and chopped parsley. Serve hot with a spoonful of sour cream, a few leaves of parsley and a pile of tortilla chips.

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