Ingredients: ¼ lb. Pancetta bacon or summer sausage, chopped 1 yellow onion, peeled and diced 2 medium carrots, peeled and diced ½ Idaho potato, peeled and diced large 2 jalapenos, minced 2 Tbsp. fresh garlic, chopped 2 leeks, ¼? slices 4 C. black eyed peas, pre-soaked 3 C game or pheasant stock 3 C veal stock or veal base 4 Tbsp. chili powder 3 Tbsp. cumin seeds, ground 2 Tbsp. brown sugar 1 Tbsp. allspice 1 lb. Braised pheasant meat, small pieces
Preparation:
Brown the bacon and remove from pan. Keeping the bacon fat in the pan, brown the pheasant. Add the onion, carrot, potato, jalapeno, garlic and leeks, sautéing until onion turns translucent. Add the black eyed peas and stir well. Add both stocks, simmer until the black eyed peas are cooked, approximately 1 hour. Add tomatoes, chili powder, cumin, brown sugar, allspice and pheasant. Simmer for 45 minutes and adjust seasoning with salt and pepper.
Makes 4 servings
Chef Christopher Ray, NAPA Valley Grille 10/6/2003 4:13:33 PM
