Pheasant Stew

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Pheasant Stew

Recipe Information
Description: A Wonderful Winter Entree Source: Chef Depot.net Serves/Makes:4 or more servings Ingredients 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 Preparation 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! Comments Serve with french bread and chardonnay! Chef s Note: This recipe works equally as well on a nice roasting chicken. Please visit ChefDepot.net for high quality cooking supplies at the lowest prices. Visit us today! Recipe Courtesy of www.chefdepot.net http://www.chefdepot.net

Recipe Information

Description:: A Wonderful Winter Entree

Source:: Chef Depot.net

Serves/Makes:4 or more servings

Ingredients

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

Preparation

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!

Comments

Serve with french bread and chardonnay!

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

Please visit ChefDepot.net for high quality cooking supplies at the lowest prices. Visit us today!

Recipe Courtesy of www.chefdepot.net

http://www.chefdepot.net