This is a bastardised version of a Hugh Fearnley Whittingstall recipe for pot roast pheasant which I tried out at the Northern Scotland Glen Tanar meet this weekend. It was a resounding success, so I'm sharing it here.
We adapted the recipe in order to take into account of what we had, and what we could easily (cheaply) obtain. The original recipe is here:-http://www.guardian.co.uk/lifeandsty...ddrink.recipes
3 tbsp cooking oil
2 pheasants (Or 4 quail, 1 chicken, Ĺ of a turkey etc, etc, you get the picture)
4 cloves garlic (More if there have been confirmed vampire sightings. Probably an idea to whittle a stake just in case while the meal is cooking)
Salt (Although it is bad for you. But you need some in order to keep your body working properly, your call basically)
4 Chicken stock cubes (Unless you know where to get Pheasant stock cubes, Iíll bow to your greater knowledge)
1 bottle White wine (Buy the cheapest you can, so you wont be tempted to guzzle it before youíve made the meal. Ours was £2.40 from LIDL, A decidedly appalling English vintage known as copper beech. Buy it now before the Governments minimum price for alcohol makes it even poorer value for money.)
1 or 2 tins Butter Beans
Dried Parsley. (Lots if you like parsley, none if you donít. I donít mind. Itís your dinner. Just donít come crying to meÖ)
Stoke the fire up, using the accredited ĎLivingstoneí method of chucking half of the remaining woodpile on it and coughing violently until it really kicks off. Get the Dutch oven nice and warm. You could keep it in your sleeping bag if you like, this wonít work. We put ours on the fire.
Sling the cooking oil into it.
Chop the onions and garlic and bung them in before the oil catches fire. Let them sweat down / burn to a crisp depending on the heat of the fire.
Check the interior of the pheasants for plastic bags of innards, childrens toys etc and drop them into the pot. Turn them every 5 mins or so to brown the outside, on account of how this is what proper chefs on the telly do. You can swear violently while youíre doing it if that makes it feel more authentic. Or if youíre using your fingers because you forgot the tongs. When you do your last turn, throw the chorizo in. Cook for 5 mins, then add the rest of the ingredients.
Cook in a nice pile of embers with some in the lid, it will boil like mad, so keep an eye on the level of the liquid, and add water if itís looking a bit low. Keep them in the fire for an hour and a half to 2 hours. Or until the pheasants disintegrate to such an extent that you canít believe that there is a single piece of them which could be described as dangerously undercooked. Donít forget to whittle your vampire killing stick.
There was enough here to feed 4 gluttons, or 10+ bushcrafters whoíd already eaten a huge pot of waggoners stew.
I didnít lose a single pound in weight over the weekend. Not one. I canít imagine why.