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
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
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.
Scott's Wild Pheasant Stew
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
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.
