Pheasant Stew With Chestnut Dumplings Recipes

WILD PHEASANT AND DUMPLINGS RECIPE - (3.8/5)

Steps:

• Place cut up pheasant in large stew pot with water to cover. Add parsley flakes, salt, pepper, bay leaf, and wine. Boil approximately 1 1/2 hours or until tender. Remove pieces from broth. Add cream of chicken soup and butter. Dumplings: In mixing bowl combine Bisquick, milk, and curry powder. Roll out on floured board. Cut in strips and drop in boiling broth. Cook 10 minutes uncovered. Cover and cook 10 more minutes.

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.

PHEASANT MULLIGAN WITH DUMPLINGS

Steps:

• Clean pheasants, cut into serving portions and cover with water in stockpot.
• Add carrots, onions, and cabbage; cook slowly until nearly tender.
• Add potatoes and butter; season to taste with salt and pepper.
• Cook until meat and vegetables are tender.
• Make dumplings; sift flour baking powder and salt together.
• Beat egg, add milk and stir into dry ingredients.
• Drop by spoonfuls into the hot stew and cover the pot tightly.
• Cook for 15 minutes without lifting the cover.

BRAISED PHEASANT WITH CHESTNUTS

Steps:

• Make the stock by simmering the pheasant neck and gizzard with the onion, carrot and celery, salt and pepper, thyme and bayleaf for 20 minutes. Set aside.
• Melt the butter in a casserole large enough to hold the pheasant surrounded by vegetables in one layer. Saute the carrots, shallots and turnips in the butter until they are golden brown. Sprinkle the flour on the pheasant and brown in the butter. Turn down heat, cover and leave to simmer.
• Meanwhile, make a short vertical slit through the top of the chestnuts toward the bottom. Simmer for five minutes in boiling water. Remove with a slotted spoon one at a time and peel while hot. If your allow the chestnuts to cool, the inner skin sticks to the chestnut. Use rubber gloves if you cannot peel the chestnuts with your bare fingers.
• Add the chestnuts to the casserole . Add the wine and one cup of stock. Cover and cook for half an hour. Test the pheasant for doneness and season with salt and pepper. Remove the pheasant to a serving dish. If the sauce is too liquid, bring to a boil and reduce. If it is too thick, add more stock.
• Arrange the vegetables and sauce around the pheasant and serve hot.

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.