Best 4 Pheasant Stew Recipes
Indulge in the delectable flavors of pheasant stew, a classic dish that combines the richness of game meat with a symphony of aromatic vegetables and herbs. This hearty and comforting stew is a culinary journey that transcends time, originating from various regions and cultures, each adding unique nuances to its preparation.
Our curated collection of pheasant stew recipes offers a diverse range of culinary experiences. From the traditional French version, featuring red wine and earthy mushrooms, to the robust Italian stew infused with sun-dried tomatoes and olives, these recipes capture the essence of this timeless dish. For those who prefer a touch of spice, the Moroccan-inspired stew, with its blend of aromatic spices and dried fruits, tantalizes the taste buds.
Additionally, we present a lighter variation of the stew, perfect for summer gatherings. This refreshing take incorporates fresh seasonal vegetables and a delicate white wine broth, resulting in a vibrant and flavorful dish. Furthermore, we cater to those with dietary restrictions with our gluten-free and low-carb pheasant stew recipes, ensuring that everyone can savor the delights of this classic dish.
Embark on a culinary adventure as you explore our comprehensive guide to pheasant stew. With step-by-step instructions, insightful cooking tips, and a treasure trove of flavor combinations, we empower you to recreate this timeless dish in the comfort of your own kitchen. Gather your loved ones around the table and immerse yourselves in the warmth and satisfaction that only a hearty bowl of pheasant stew can provide.
PHEASANT STEW
This is a simple pheasant stew based on the French coq au vin, which means rooster in wine. Make it on a lazy weekend day in winter. Serve with more wine, lots of crusty bread and a big green salad.
Provided by Hank Shaw
Categories Soup
Time 3h20m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 434 kcal, Carbohydrate 15 g, Protein 17 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 60 mg, Sodium 231 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
PHEASANT STEW
The dash of fruit jelly and the apple juice gives a sweetness to Mary Berry's slow-cooked pheasant stew. Wintery and warming.
Provided by Mary Berry
Categories Main course
Yield Serves 4-6
Number Of Ingredients 15
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.
TREO PHEASANT STEW
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
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
PHEASANT STEW
Pheasant legs cooked slowly yield tender bites in this stew recipe
Provided by hunttoeat
Categories Main Course
Time 5h
Number Of Ingredients 18
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!
Nutrition Facts : Calories 696 kcal, Carbohydrate 10 g, Protein 35 g, Fat 57 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 250 mg, Sodium 1304 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 30 g, ServingSize 1 serving
Tips:
- When choosing a pheasant, look for one that is plump and has a moist breast. Avoid birds that are thin or have dry meat.
- To remove the pheasant's skin, make a small cut in the back of the neck and then pull the skin off carefully. Be sure to remove all of the feathers.
- Pheasant meat is best when cooked slowly over low heat. This will help to tenderize the meat and make it more flavorful.
- If you are using a slow cooker, cook the pheasant on low for 8-10 hours or on high for 4-6 hours.
- If you are baking the pheasant, cook it at 350 degrees Fahrenheit for 1-1.5 hours or until the internal temperature reaches 165 degrees Fahrenheit.
- Serve the pheasant with a variety of vegetables, such as roasted potatoes, carrots, or green beans.
Conclusion:
Pheasant stew is a delicious and hearty dish that is perfect for a cold winter day. The pheasant meat is tender and flavorful, and the vegetables add a variety of flavors and textures. This stew is also very easy to make, so it is a great option for busy weeknights.
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