Pheasant Leg Stew Recipe

There is nothing better after a cold fall day in the field than a hearty pheasant leg stew

BY: SCOTT LEYSATH, “THE SPORTING CHEF”

Pheasant Stew

Pheasant Leg Stew Recipe (Photo courtesy of “The Sporting Chef”)

 

Scott Leysath decided to tag along with Melissa Bachman of Winchester Deadly Passion when she went out on a pheasant hunt. While Melissa was downing some birds, Scott was preparing this stew for the hunting party. No wonder everyone loves it when Scott comes along!

Ingredients:

Braising

  • 1 onion, diced (can use cut ends of onion – throw no parts away)
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 2-3 garlic cloves
  • Bay Leaf
  • Fresh herbs (rosemary is my go-to)

Stew

  • ½ cup butter
  • 1 cup carrot, peeled and diced
  • 1 cup celery, diced
  • 1 cup yellow onion, diced
  • 3 garlic cloves, minced
  • ½ cup flour
  • 5 cups pheasant or chicken stock
  • 2 cups mushrooms, thinly sliced
  • 2 cups whole milk (optional, if omitted, add 2 cups stock)
  • 1 cup cooked wild rice
  • 2 cups cooked pheasant, shredded
  • Salt and pepper, to taste

 

Directions:

Browning and braising

  1. Brown the pheasant legs and thighs in a large, lightly-oiled, heavy-duty, oven-safe stock pot.
  2. Add diced onion, celery and carrot.
  3. Brown until the onions are translucent.
  4. Remove the legs.
  5. Add 1 inch of water and stir to deglaze stuck bits in the pot. Return the browned pheasant, cover and place in a 325-degree oven, ensuring there is always 1 inch of liquid in the pot.
  6. After 3 hours, test for doneness. Meat will fall off bones when done. Cool the meat.

Stock

  1. Return picked legs and thigh bones to the braising pot.
  2. Add additional celery, carrots, onions along with garlic cloves, bay leaves and fresh herbs.
  3. Cover the contents of the pot with cold water, bring to a low-boil, reduce heat to low and simmer, uncovered for several hours.
  4. Strain liquid through colander lined with cheesecloth to clarify the liquid.

Stew

  1. Melt half the butter in a large pot over medium heat. Add next ingredients from list above and cook until onions are translucent.
  2. Add butter. When melted, sprinkle flour over the vegetables and stir often for three minutes. Stir in 1/2 cup pheasant stock and continue stirring until smooth. Add remaining stock, a little at a time, while stirring.
  3. Add mushrooms and milk (if you want it a little creamy), bring to a boil, and simmer for 10 minutes.
  4. Stir in rice and shredded pheasant. Season to taste with salt and pepper.

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