Pheasant and Peanut Butter

Pheasant with Peanut Butter, Tomatoes and Flageolet Beans

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Pheasant with peanut butter, tomatoes and flageolet beans
This dish is from a recipe by Clarissa Dickson Wright and appears in her book The Game Cookbook. Her inspiration comes from the way Africans cook guinea fowl. I have adapted it a bit so that it will work in a thermal cooker.
Pheasant and Peanut Butter
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Servings
Pheasant and Peanut Butter
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Instructions
  1. Season the pheasant with salt and pepper
  2. Heat the butter in the inner pot over a medium heat making sure it doesn’t burn.
  3. Add the pheasant and brown all over. Once browned remove and put to one side for later.
  4. Add the onions and fry until slightly coloured.
  5. Return the pheasant and add the tin of tomatoes, stock, peanut butter, the chilli powder and tin of beans.
  6. Bring to the boil and place the inner pot into the outer container and shut the lid.
  7. In the top pot add 2 cups of rice and 3 cups of water. Bring to the boil.
  8. Run a fork through the rice to break up any lumps before placing the top pot in the inner container.
  9. Shut the outer container lid and leave to cook for a minimum three hours.
  10. Serve the pheasant on a bed of rice and some nice steamed green vegetables or salad.
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Venison Chili the Best Chili Ever

Venison Chili the Best Chili Ever

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Venison Chili the Best Chili Ever
Venison Chili the Best Chili Ever
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Course Main Dish, Venison
Cuisine Mexican
Servings
Course Main Dish, Venison
Cuisine Mexican
Servings
Venison Chili the Best Chili Ever
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Instructions
Cooking the chili
  1. Heat the rapeseed oil in the inner pot over a medium-high heat and add the bacon pieces and cook until they start to crisp slightly.
  2. Add the onion, chili and garlic. C cook until the onion softens.
  3. Add the venison and cook until it colours.
  4. Stir in the cumin, coriander and smoked paprika and cook for a minute.
  5. Add the tin of tomatoes, tomato purée, water, stock cube and kidney beans.
  6. Bring to the boil stirring occasionally.
  7. Turn down the heat and simmer for 5 minutes.
  8. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container.
  9. Shut the lid and leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 2 hours.
Cooking the rice in the top pot
  1. Add the rice and water to the top pot and bring to the boil, stir and turn down the heat and simmer for 1 minute.
  2. Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
  3. Put the lid on the top pot and shut the lid of the outer container.
  4. Leave to thermal cook without power for a minimum of 2 hours.
To serve
  1. Serve the chili on a bed of rice with a spoonful of sour cream or grated cheddar cheese on top.
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