Pheasant Stew

• 2 tablespoons olive oil
• 1 pheasant, cut into serving pieces
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 cup diced potatoes
• 4 cups chicken broth
• 1 cup dry white wine
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Heat olive oil in a large pot over medium-high heat.
2. 2 Sear pheasant pieces until browned on all sides, then remove and set aside.
3. 3 Add onion, garlic, carrots, and celery to the pot, sautéing until softened.
4. 4 Stir in potatoes, followed by the broth and wine, scraping up any browned bits.
5. 5 Return pheasant to the pot, add thyme and bay leaf, season with salt and pepper.
6. 6 Bring to a boil, then reduce heat, cover, and simmer for 45 minutes or until pheasant is tender.
7. 7 Stir in parsley and adjust seasoning if needed.
8. 8 Serve hot in bowls.

Equipment

• Large pot with lid

Variations

• Add a splash of cream for a richer stew.
• Incorporate pearl barley for added texture.

Substitutions

• Substitute white wine with additional chicken broth for a non-alcoholic version.

Pairings

• A glass of dry riesling or pinot noir complements the earthy flavors beautifully.

Nutrition

Tips

• For deeper flavor, deglaze the pot with a splash of vinegar before adding the broth.
• If pheasant isn't available, substitute with chicken for a similar dish.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with crusty bread or over mashed potatoes for a comforting meal.

FAQ