Galician Style Pheasant (Faisán a la Gallega)
Faisán a la Gallega, or Galician Style Pheasant, is a traditional dish from the Galicia region of Spain. This recipe features tender pheasant cooked in a flavorful broth with aromatic vegetables and herbs, creating a hearty and comforting meal.
Ingredients
- 1 whole pheasant, cut into pieces
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 bay leaf
- 1 teaspoon paprika
- 1/2 cup white wine
- 4 cups chicken broth
- Salt and pepper to taste
Instructions
- In a large pot, heat some olive oil over medium heat.
- Add the chopped onions, minced garlic, carrots, and celery. Cook until the vegetables are soft.
- Push the vegetables to the side of the pot and add the pheasant pieces. Brown the pheasant on all sides.
- Stir in the paprika and bay leaf, then pour in the white wine to deglaze the pot.
- Pour in the chicken broth and season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, until the pheasant is tender.
- Serve the Faisán a la Gallega hot, garnished with fresh parsley if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 30g
- Fat
- 15g
- Carbohydrates
- 20g
Supplies
Large pot Cutting board Knife Wooden spoon
Tools
Pot Stovetop
Serving suggestions
Faisán a la Gallega pairs well with crusty bread and a side salad.
Tips & tricks
For an extra depth of flavor, you can add a splash of brandy or sherry to the broth before simmering.
Cost
$25