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Pheasant Stew
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A Wonderful Winter Entree

Chef Depot.net

Serves/Makes:4 or more servings

  • 2 lg. pheasant, dressed and quartered
  • 1 oz (28 grm). Chef Depot Wild Game Seasonings (or Cajun Seasonings)
  • 2 tbsp (30 ml) salad oil
  • 16 oz (448 grm). onion, large dice
  • 16 oz (448 grm). celery, large dice
  • 16 oz (448 grm). carrots, large dice
  • 2 pc. garlic cloves, chopped
  • 3 cups (700 ml) chicken stock
  • 2 oz (56 grm). rice
  • cornstarch and water, as needed
  • Chef Depot Wild Game Seasonings, as needed (or Cajun Seasonings)
  • salt and white pepper, as needed
  • fresh thyme sprigs
  • Cut each pheasant into four (breast and wing, leg and thigh pieces), rub it with Chef Depot Wild Game Seasonings (or Cajun Seasonings)and let it rest for a few minutes.
  • Cut all vegetables into a large dice, reserve.
  • In a heavy sauce pot heat 1 tbsp (15 ml) oil until very hot, add pheasant and brown it well, turning often remove from pot.
  • Add 1 tbsp (15 ml) oil, onions and garlic, cook until onions are transparent.
  • Add the remaining ingredients and cook for a minute, add the rice and chicken stock and boil.
  • Add the pheasant, return to a boil, reduce heat and simmer until pheasant is tender (at least 30 minutes, longer for tough birds).
  • Remove pheasant meat from the bones and return to stew.
  • Thicken with a little cornstarch and water, stirring constantly.
  • Taste the stew and adjust with salt and white pepper.
  • A perfect garnish is fresh thyme sprigs!
Serve with french bread and chardonnay!

Chef s Note: This recipe works equally as well on a nice roasting chicken.

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Recipe Courtesy of www.chefdepot.net


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