- The bones and leftover meat from 1-2 roast pheasants (or a chicken)
- 2 onions and/or leeks, finely chopped
- 2 carrots, finely chopped
- A spoonful of spiced butter (1 tbsp butter & ½ tsp: ground cinnamon, paprika, cumin & chilli powder
- 2-4 mugs of leftover roasted veg
- A tin of tomatoes, if using leftover Mediterranean veg - just use the stock if using root veg
- A handful of fresh herbs like parsley or chervil, roughly chopped
- Sea salt and freshly ground black pepper
1. Take any leftover meat from the roast pheasant sand set aside with the veggies. Make a quick stock by frying the pheasant bones in a bit of olive oil for a few moments. Add the finely chopped onion/leek and carrot, along with a good pinch of salt and pepper. Let these sizzle for 15 mins, then cover with just enough water to barely cover. Let it rapidly boil for 10-15 mins.
2. While it cooks, sizzle the leftover meat and veg with the spiced butter. If you're using Mediterranean, add the tinned tomatoes and top up with 1-2 mugs (or tomato tins) of stock (strain it first!). If you're using root veggies, just top them up with the stock - enough to make the stew as thick or as thin as you like.
3. Serve with a scattering of herbs and a nice wedge of bread.