A twist on a spicy classic, pheasant chilli, is full of flavour, loved by the whole family; a real crowd pleaser.
Ingredients
- 4 tbsp of olive oil
- 4 pheasant fillets
- 2 red onions, roughly chopped
- 2 garlic cloves, finely chopped
- 2 small carrots, finely chopped
- 1 large red pepper
- 2 tsp dried marjoram
- 2 tsp ground cumin
- 1 tsp dried chilli flakes or add fresh chilli to taste
- 500g passata
- 1 tin black beans (240g drained weight)
- 2 tbsp finely chopped parsley
- 400ml stock
Cooking Time:
Method
1. Heat 4 tbsp olive oil in a large, lidded pan on the hob, then add the 4 roughly chopped onions, garlic, carrots and pepper with the marjoram, cumin and chilli. Cook for 15-20 mins until soft.
2. Add the 4 siced or diced pheasant fillets and fry for a few minutes.
3. Add the passata, black beans, 400ml of stock and season to taste.
4. Bring to a simmer and cook for 30 minutes.
5. Garnish with finely chopped onoins and maybe a pile of tortilla chips!
