Pheasant Stew Recipes

PHEASANT STEW

Steps:

• Marinate the pheasant in wine, bay leaves, and thyme for a day or two in the refrigerator.
• When you're ready to cook, cook the bacon over low heat in a heavy, oven-proof pot, ideally a brazier or a Dutch oven. When it's crispy, remove the bacon with a slotted spoon. Turn the heat up to medium.
• Pat the pheasant pieces dry and brown them in the bacon fat. Take your time, and do this slowly but surely. It could take 15 minutes. Remove pheasant pieces to a bowl as they brown.
• Brown the onion and mushrooms. Once they're just turning color, add the carrots and garlic. Cook another 2 minutes.
• Sprinkle the flour over everything and stir to combine. Cook this, stirring often, until the raw-flour taste cooks away, about 10 minutes.
• Pour in the brandy, and stir it in to incorporate. The stew will become very thick. Add the wine from the marinade, and stir that in, too. Return the pheasant to the pot, along with any juices that accumulated. If you need it, add enough broth to cover everything by an inch or so. Stir in the herbs and add salt to taste.
• Bring to a boil over high heat, then reduce heat to a gentle simmer. Cook for at least 90 minutes, then start checking to see if the leg/thighs are tender. You want them almost to the point of falling off the bone.
• When the meat is tender, remove it, along with the mushrooms and onions, and put them in a bowl. Put foil over them to keep them warm.
• Turn heat up to high in the pot. Boil down the liquid by half or until it thickens to the point of being a sauce or loose gravy. I like to put everything through a food mill's medium plate for a smooth and silky sauce, but that's not strictly necessary. You could strain it to get the loose bits out if you wanted.
• Return the vegetables and meat to the sauce and serve at once.

PHEASANT STEW

Steps:

• Preheat the oven 160C/140C Fan/Gas 3.
• To prepare the meat, remove the breast meat and legs from the birds. Set aside the carcasses to make stock for another time. Remove the skin from all the meat and cut the the breast meat into 3cm/1¼in cubes. Season the breast meat and legs with salt and pepper.
• Heat 1 tablespoon of the oil in a casserole dish placed over a medium heat. Add the meat and fry until brown all over. Remove with a slotted spoon and set aside.
• Add the remaining oil and fry the bacon for a few minutes until crisp. Add the onion and celery, and fry over a high heat for few minutes until softened.
• Sprinkle in the flour and stir. Gradually pour in the apple juice and stock and bring to the boil. Add the redcurrant jelly, Worcestershire sauce and bay leaves and return the meat to the pan.
• Bring everything back to the boil, stirring. Season with salt and pepper and a few drops of gravy browning, if using. Cover and cook in the oven for about 1-1½ hours, or until tender. Add the mushrooms and cook for a further 30 minutes.
• Remove the bay leaves and serve piping hot with mashed potato.

PHEASANT STEW

Steps:

• Cook the pheasant legs down in chicken stock in a crockpot set on high for 4 hours
• In a large saucepan, saute the shredded pheasant meat, onion and garlic powder in oil. Add the beans, broth, chiles, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until liquid is almost gone.
• Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese, and jalapenos. Enjoy!

TREO PHEASANT STEW

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.