It was likely the Romans who imported pheasants to western Europe, where they became a high-status game bird during the Middle Ages. Pheasants brought to the US in the 1770s, however, struggled to survive. Many breeds perished but the Chinese ringnecked pheasant, released in the Willamette Valley of Oregon and the state of Washington, produced a flourishing population. Stewing is one popular way to prepare the flavorful meat of this colorful bird, based on classic English cuisine.
Recipe Servings: 6
Prep Time
25 minutes
Cook Time
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1½ lb pheasant
- 5¼ cups chicken broth
- 1 cup onion, diced
- 1½ cups potatoes, diced to ½–¾ inch cubes
- 1 cup diced celery
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp ground black pepper
- 2 cups carrots, sliced
- 1 can (14–15 oz) whole kernel corn, drained
- 1 can (8 oz) tomato sauce
- 1 cup spicy tomato salsa
- 1 can (3–3.5 oz) green chilies, chopped with liquid
- ¼ cup fresh cilantro, chopped
Directions
- Prepare the pheasant by removing all skin and any visible fat.
- In a 4½–5 quart Dutch oven, bring the broth to a boil over medium heat.
- Add the pheasant, onion, celery, salt, garlic powder, and pepper.
- Reduce heat to medium-low and cook, covered, about 60 minutes, until the pheasant is tender. Remove the pheasant with slotted spoon and let cool.
- Add the potatoes, carrots, corn, tomato sauce, salsa, undrained chilies, and cilantro.
- Cook, covered, for 20 minutes, until the vegetables are almost tender.
- Removing the pheasant from the bones, add it to the stew.
- Serve hot.
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