PEAX Equipment

Plate ‘em up

My wife liked this recipe so much, she asked that I write it down. I thought it was delicious too so Im sharing the recipe with all of you. Cooked on a snowy, winter day, its light yet hearty. Easy to cook too.

Scott's Wild Pheasant Stew
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Ingredients:
2 pheasants, cubed (brine first)
1/2 Large Onion, diced (~1 cup)
6 celery stalks, diced (~2 cups)
15 baby carrots, diced (~2 cups)
Mushrooms, diced (~2 cups)
Heaping tablespoon minced garlic
7 schmedium pealed potatoes, cubed
3 tablespoons tomato paste
6 cups chicken broth
1/2 bottle white wine (buttery, dry)
Kinders buttery poultry seasoning
Olive oil, a few tablespoons
1 tablespoon Parsley
Rosemary sprinkle (light)
Paprika sprinkle (heavy)
Salt n pepper
2 tablespoons flour

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Recipe:

- Heat olive oil over medium heat in a large dutch oven.
- Brown pheasant til pink is gone, no more. Season with kinders buttery poultry seasoning as it browns.
- Add onion, carrots, celery, mushrooms, and garlic. Cook for roughly 8 minutes.
- Add tomato paste and flour, stir until thickened, ~ 1 minute.
- Add white wine, cook down to half of what you added.
- Add chicken broth, rosemary, paprika, parsley, potatoes.
- Bring to boil, then reduce heat to a simmer. Salt and pepper to taste.
- Cook until vegetables and potatoes are done, ~1-2 hours.


Variations because I never follow recipes:

Use wild mushrooms - morels, chanterelles, boletes

Add less chicken broth and more flour to thicken it to a gravy, serve over mashed potatoes. No potatoes in the stew.

Make it with venison, beef broth, and red wine. Now its venison stew.

Add cream to make it rich.

Eat with a crusty bread to dip in it.
 
First attempt at Texas chili, forgot to get a pick of the elk roast in the smoker, gave it a little smoke before cubing.

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Thumbs up, too spicy for the rest of the family though. Guess I'll have to eat it all.
well done! love making my Texas chili from whole pods. Whole nother level of incredible.
 
Was lucky enough to get a doe mule deer on an island off the west coast this December. Went in an Asian direction with this - grilled the meat in a teriyaki type marinade and then stir fried up some garlic, red onion and broccoli. Combined it all with some avocado and siracha. Entire family loved it, even my wife who was on the fence about the taste of deer prior to this.

IMG_1537.jpegIMG_1539.jpeg
 
Was lucky enough to get a doe mule deer on an island off the west coast this December. Went in an Asian direction with this - grilled the meat in a teriyaki type marinade and then stir fried up some garlic, red onion and broccoli. Combined it all with some avocado and siracha. Entire family loved it, even my wife who was on the fence about the taste of deer prior to this.

View attachment 314657View attachment 314658
If the marinade and cook is right, mule deer is one of my favorite meats and is my favorite game meat.
 
My wife liked this recipe so much, she asked that I write it down. I thought it was delicious too so Im sharing the recipe with all of you. Cooked on a snowy, winter day, its light yet hearty. Easy to cook too.

Scott's Wild Pheasant Stew
View attachment 313679

Ingredients:
2 pheasants, cubed (brine first)
1/2 Large Onion, diced (~1 cup)
6 celery stalks, diced (~2 cups)
15 baby carrots, diced (~2 cups)
Mushrooms, diced (~2 cups)
Heaping tablespoon minced garlic
7 schmedium pealed potatoes, cubed
3 tablespoons tomato paste
6 cups chicken broth
1/2 bottle white wine (buttery, dry)
Kinders buttery poultry seasoning
Olive oil, a few tablespoons
1 tablespoon Parsley
Rosemary sprinkle (light)
Paprika sprinkle (heavy)
Salt n pepper
2 tablespoons flour

View attachment 313678

Recipe:

- Heat olive oil over medium heat in a large dutch oven.
- Brown pheasant til pink is gone, no more. Season with kinders buttery poultry seasoning as it browns.
- Add onion, carrots, celery, mushrooms, and garlic. Cook for roughly 8 minutes.
- Add tomato paste and flour, stir until thickened, ~ 1 minute.
- Add white wine, cook down to half of what you added.
- Add chicken broth, rosemary, paprika, parsley, potatoes.
- Bring to boil, then reduce heat to a simmer. Salt and pepper to taste.
- Cook until vegetables and potatoes are done, ~1-2 hours.


Variations because I never follow recipes:

Use wild mushrooms - morels, chanterelles, boletes

Add less chicken broth and more flour to thicken it to a gravy, serve over mashed potatoes. No potatoes in the stew.

Make it with venison, beef broth, and red wine. Now its venison stew.

Add cream to make it rich.

Eat with a crusty bread to dip in it.

Had something similar to that and absolutely loved it.
 
Was lucky enough to get a doe mule deer on an island off the west coast this December. Went in an Asian direction with this - grilled the meat in a teriyaki type marinade and then stir fried up some garlic, red onion and broccoli. Combined it all with some avocado and siracha. Entire family loved it, even my wife who was on the fence about the taste of deer prior to this.

View attachment 314657View attachment 314658
Looks delicious.
 
Last edited:
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