Pheasant with peanut butter, tomatoes and flageolet beans
This dish is from a recipe by Clarissa Dickson Wright and appears in her book The Game Cookbook. Her inspiration comes from the way Africans cook guinea fowl. I have adapted it a bit so that it will work in a thermal cooker.
  1. Season the pheasant with salt and pepper
  2. Heat the butter in the inner pot over a medium heat making sure it doesn’t burn.
  3. Add the pheasant and brown all over. Once browned remove and put to one side for later.
  4. Add the onions and fry until slightly coloured.
  5. Return the pheasant and add the tin of tomatoes, stock, peanut butter, the chilli powder and tin of beans.
  6. Bring to the boil and place the inner pot into the outer container and shut the lid.
  7. In the top pot add 2 cups of rice and 3 cups of water. Bring to the boil.
  8. Run a fork through the rice to break up any lumps before placing the top pot in the inner container.
  9. Shut the outer container lid and leave to cook for a minimum three hours.
  10. Serve the pheasant on a bed of rice and some nice steamed green vegetables or salad.