Peasant Stew Recipes

TREO PHEASANT STEW

Treo Pheasant Stew image

This stew/soup turned out great. Very similar to the soup we were fed while on the hunt at Treo Ranches in Oregon. Serve this hearty dish with bowls of sour cream, chopped cilantro, olives, green onions, and shredded cheese. Credits to Judy Stevens "TREO Ranches".

Provided by the-cat-did-it

Categories Stew

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

3 (14 ounce) cans chicken broth
1 1/2 lbs pheasants
1 cup onion, diced
1 1/2 cups potatoes, diced to 1/2 " - 3/4-inch
1 cup celery, diced
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 cups carrots, sliced
1 (14 -15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 cup spicy tomato salsa
1 (3 -3 1/2 ounce) can green chilies, chopped, do not drain
1/4 cup fresh cilantro, chopped

Steps:

Remove all skin and any visible fat before cooking.
Bring the broth to a boil in a 4 1/2 to 5 quart Dutch oven. Add pheasant, onion, celery, salt, garlic powder and pepper. Cover and cook over medium-low heat for 60 minutes or until pheasant is tender.
Remove pheasant with slotted spoon. Let cool.
Add potatoes, carrots, corn, tomato sauce, salsa, undrained chilies, and cilantro to Dutch oven. Cover and cook for 20 minutes until the vegetables are almost tender.
Cut pheasant from the bones and add to the stew.
This can be thickened and dumplings put on top for a main dish.
I use the legs and the thighs of the Pheasant.

Nutrition Facts : Calories 384.1, Fat 12.8, SaturatedFat 3.6, Cholesterol 80.6, Sodium 1817.4, Carbohydrate 33.9, Fiber 5.7, Sugar 9.7, Protein 35

PEASANT STEW

Peasant Stew image

Found the basic recipe in Cooking Light Magazine - I changed some spices and added more juice (with the broth and wine). It sounded like a great way to use up some chicken thighs I got for a steal at the grocery store and it being colder out now, this turned out FANTASTIC!!! My family loved it, and my hubby is VERY picky, he had seconds (which is okay, because it is low cal and good for you).

Provided by stephanierndos

Categories Stew

Time 4h15m

Yield 3 serving(s)

Number Of Ingredients 15

Ingredients

1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 skinless chicken thighs (about 3/4 pounds)
1 cup chopped onion
1 cup green peppers or 1 cup red pepper, chopped
1 (14 1/2 ounce) can Mexican-style stewed tomatoes, with cilantro, undrained
1 (4 1/2 ounce) can fat free chicken broth
1/4 cup white wine, a good one you drink
1 (15 ounce) can kidney beans, rinsed and drained
1/4 cup minced fresh cilantro
1/4 cup reduced-fat sour cream
1 cup cooked brown rice
shredded cheese (mexican blend works best)

Steps:

Combine chili powder, garlic powder, Kosher salt, and pepper; sprinkle over chicken.
Place chicken in an electric slow cooker.
Stir in onion, tomatoes, broth and wine.
Cover with lid; cook on high-heat setting for 3 hours.
Stir in beans.
Cover; cook on high-heat setting 1 hour.
Place 1/3 cup brown rice in each of 3 soup bowls.
Next, place 1 chicken thigh on top of brown rice in each soup bowl;
Ladle 1 1/4 cups stew into each bowl.
Top each serving with 2-3 Tablespoons shredded mexican blend cheese & 2 teaspoons cilantro and 2 teaspoons sour cream.

Nutrition Facts : Calories 372.9, Fat 6.9, SaturatedFat 2.5, Cholesterol 65.1, Sodium 1365.9, Carbohydrate 50.7, Fiber 9.1, Sugar 6.5, Protein 25.4

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