Cajun Pheasant Gumbo

Serves
4

Prep Time
20 mins

Cook Time
45 mins

Dive into a hearty bowl of Cajun Pheasant Gumbo, a soul-warming dish that brings the bold flavours of Louisiana to your table. Tender pheasant meat is cooked up with a rich, smoky ham, infused with Cajun spices, and paired with the holy trinity of onion, celery, and bell peppers.

Perfectly served over fluffy white rice, this comforting and flavour-packed dish is ideal for family dinners or special occasions. Whether you’re a game enthusiast or simply love robust, Southern-inspired cuisine, Cajun Pheasant Gumbo is sure to impress.

Ingredients

Serving 4

	Ingredients
7 x	Pheasant Breasts
1	Onion, chopped
2	Celery sticks, sliced
3	Bay leaves
5tbsp	Plain flour
4tsp	Cajun spice mix (or 1 each paprika, ground cumin, ground chilli and dried basil)
600ml	Chicken stock (made with 2 stock cubes)
2	Green peppers, deseeded and cut into chunks
300g	Thickly sliced ham, trimmed of any fat and diced
3	Spring onions, sliced
2tbsp/large bunch	Parsley, very roughly chopped

1. Heat 1tbsp

of oil in a wide casserole or big frying pan and fry the pheasant for a few mins to brown. Tip out onto a plate. Add the onion to the pan with 1 tbsp more oil and fry for 5 mins until almost softened.

2. Add the celery

and fry for another 2 mins, then tip out to join the pheasant.

3. Add the remaining

oil, bay leaves and flour to the pan and cook into a paste. Carry on cooking, stirring constantly (with water if you need), until golden brown, then stir in the spices for 2 mins.

4. Gradually stir in

the stock until smooth and saucy. Return the pheasant and veg to the pan, along with the peppers, cover and simmer gently for 15 mins.

5. Stir in the

ham, cover and simmer gently for 10 mins more. Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.

Pheasant

Protein (100g)	27
Calories (100g)	119
Fat (100g)	1.2
Cholesterol (100g)	66
Selenium (100g)	0.37

View Pheasant recipes