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.

TENDER PHEASANTS

Steps:

• Place the pheasants into a large slow cooker. Wrap and drape the bacon over the birds, covering the pheasants as much as you can. Whisk the condensed soup, sour cream, water, chopped onion, onion soup mix, and mushrooms together in a mixing bowl. Season to taste with salt and pepper. Pour over the pheasants.
• Cook on Low for 8 to 10 hours, or on High for 5 to 7 hours.

PHEASANT STEW WITH CHESTNUT DUMPLINGS

Steps:

• Cut the legs off the pheasants and chop in half at the knee.
• Cut off the breasts and wings in one piece, then chop in half. You'll have 16 pheasant pieces in total. Reserve the carcass.
• In a bowl, mix the flour with a few pinches of sea salt and black pepper, and toss in the pheasant pieces to coat. Leave for a while so the flour sticks to the skin.
• Peel and chop the onions and carrots, then trim and chop the celery, reserving the peelings. Peel and halve the garlic.
• To make pheasant stock, chop the carcasses in half and put them in a saucepan with a third of the veg and garlic, and all the peelings.
• Add water to cover, and bring to the boil. Simmer gently for 1 hour, skimming off any floating bits.
• Pass through a fine sieve, discarding the vegetables and peelings, then reserve.
• Melt the butter in a large sauté pan over a medium heat. Cut the bacon into lardons, then add to the pan with the floured pheasant pieces.
• Brown slowly on all sides, adding more butter as required.
• Add the remaining vegetables, garlic and bay leaves, and cook until soft and fragrant.
• Pour over the madeira and top up with stock to just cover the meat. Simmer gently for 45 minutes, adding stock if the liquid reduces.
• Preheat the oven to 180ºC/gas 4.
• To make the chestnut dumplings, mix the ingredients in a bowl, crumbling in the chestnuts.
• Mix with your fingertips until the mixture resembles breadcrumbs, then add a pinch of salt and pepper, and just enough cold water to bind everything.
• Dust your hands with flour and roll into about 25 Brussels sprout-sized balls.
• Pour the stew into an ovenproof pot. Drop in the dumplings, poking them under the surface of the stew.
• Cover tightly with a lid or tin foil and bake for 30 minutes, or until the dumplings are fluffy and have soaked up the liquid. Serve with braised red cabbage.

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.

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!