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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 8 |
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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. Ingredients:
3 (14 ounce) cans chicken broth |
1 1/2 lbs pheasants |
1 cup onion, diced |
1 1/2 cups potatoes, diced to 1/2 - 3/4-inch |
1 cup celery, diced |
1 teaspoon salt |
1 teaspoon garlic powder |
1/2 teaspoon pepper |
2 cups carrots, sliced |
1 (14 -15 ounce) can whole kernel corn, drained |
1 (8 ounce) can tomato sauce |
1 cup spicy tomato salsa |
1 (3 -3 1/2 ounce) can green chilies, chopped, do not drain |
1/4 cup fresh cilantro, chopped |
Directions:
1. Remove all skin and any visible fat before cooking.
2. 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.
3. Remove pheasant with slotted spoon. Let cool.
4. 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.
5. Cut pheasant from the bones and add to the stew.
6. This can be thickened and dumplings put on top for a main dish.
7. I use the legs and the thighs of the Pheasant.
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