Spanish Pheasant & Parmesan Crisps
Clock Image
Prep: 25 mins
Cook: 45 mins
A cut of high welfare autumn game with a Spanish summer twist to celebrate the best of both seasons.
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602 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 butternut squash
  • 1 red onion
  • 2 garlic cloves
  • A 50g bag of sun dried tomatoes
  • 2 tomatoes
  • A handful of rosemary, leaves only
  • 2 tsp smoked paprika
  • 2 wild pheasant breasts
  • A 50g chunk of Parmesan
  • A 400g tin of butter beans
From your kitchen
  • 200ml boiling water
  • 1 tbsp + 2 tsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Bowl
  • Measuring jug
  • Pan with a lid
  • Sieve
  • Baking tray
  • Baking paper
  • Foil
Step by step this way
  • 1.

    Peel your butternut squash and cut in half lengthways. Scoop out and discard the seeds. Chop into bite-sized chunks. Peel and roughly chop the onion. Peel and thinly slice the garlic.

  • 2.

    Finely slice the sun dried tomatoes and pop into a bowl. Cover with 200ml boiling water and leave for 5 mins to soften. Roughly chop the fresh tomatoes and add to the bowl.

  • 3.

    Heat a large pan over a medium heat. Add 1 tbsp oil, the onion and garlic and cook for 4 mins till just softened. Add a handful of rosemary leaves, the squash and 1 tsp smoked paprika. Stir for 1 min. Add the chopped tomatoes and the sun dried tomatoes with their soaking liquid.

  • 4.

    Stir the veg together, season, then cover. Cook over a low heat for 20-25 mins till the squash is tender when pierced with a knife. Drain and rinse the butter beans. Heat your oven to 180°C/Fan 160°C/Gas 4.

  • 5.

    Meanwhile dust a plate with 1 tsp paprika and some seasoning. Rub 1 tsp oil into each pheasant breast, then roll in the paprika seasoning. Cover with foil and leave to come to room temperature.

  • 6.

    Finely grate the Parmesan. Take heaped teaspoons of the Parmesan and make little piles on a baking tray lined with baking paper. Leave space in between each one. Put the tray in the oven and cook for 2-3 mins. The cheese should melt into flat discs. They will harden as they cool.

  • 7.

    Heat a frying pan over a medium heat. Place the pheasant breasts in the pan and cook for 2 mins on each side. Put on a baking tray and cook in the oven for 6 mins. Lift out onto a plate, cover loosely with foil and rest for 5 mins.

  • 8.

    Tip the drained butter beans into the squash pan and cook for 3 mins to warm them through. Serve with slices of pheasant and the Parmesan crisps.

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