Pheasant Stew
Ingredients
- 1 pheasant, quartered, filet breasts ⓘ
- 2 Tbsp. shortening ⓘ
- flour, salt and pepper
- 1 (14 oz.) can chicken broth ⓘ
- 1 Tbsp. fresh chervil, chopped or 1 tsp. dry ⓘ
- 3 Tbsp. fresh parsley (1 Tbsp. dry) ⓘ
- 1 clove garlic ⓘ
- 1 tsp. sage ⓘ
- 6 to 8 boiling onions ⓘ
- 3 to 4 carrots, halved lengthwise, then 2-inches long ⓘ
- 8 to 10 large mushrooms, sliced thick ⓘ
- 1 to 2 stalks celery (1-inch pieces)
- 1 (8 oz.) can tomato sauce ⓘ
Instructions
- Dredge pheasant pieces in flour mixture.
- (Can also add a little thyme and ground bay leaf to this.)
- Brown floured pieces in hot shortening in Dutch oven.
- Add chicken broth, chervil, sage, parsley and garlic.
- Simmer, covered, in Dutch oven for 40 minutes.
- Add celery, onions, carrots and tomato sauce.
- Simmer another 15 minutes.
- Add mushrooms; simmer 15 minutes.
- Can thicken "gravy" with flour paste if needed.
- Serve with long grain and wild rice mixture (Uncle Ben's).
Nutrition & Diet Analysis (per serving)
774
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).