Courtesy of www.chefdepot.net
Yield - 4 Servings
2 lg. Pheasant, Dressed and quartered
1 oz. Chef Depot Wild Game Seasonings
2 T. Salad Oil
16 oz. Onion, Large Dice
16 oz. Celery, Large Dice
16 oz. Carrots, Large Dice
2 pc. Garlic Cloves, Chopped
2 t. Green Peppercorns
3 C. Chicken Stock
4 oz. Rice
Cornstarch & Water , As Needed
Chef Depot Wild Game Seasonings, As Needed
Salt & Pepper, As Needed
Cut the pheasant into four, breast and wing, leg and thigh, rub it with Chef Depot Wild Game Seasonings and let rest for a few minutes. Cut all vegetables into a large dice, reserve. In a heavy sauce pot heat 1 T. oil until very hot, add pheasant and brown it well, remove from pot. Add 1 T. oil, onions and garlic, cook until onions are transparent. Add the peppercorns and remaining ingredients, rice and pheasant, bring to a boil, reduce heat and simmer until rabbit is tender (at least 30 minutes, longer for tough birds).
Thicken with a little cornstarch and water, stirring constantly.
Taste the stew and adjust with Chef Depot Wild Game Seasonings and salt & pepper.
Chef?s Note: This recipe works equally as well on a large roasting chicken. Our Jaccard Tenderizers are the best way to make your meat more tender. They are also perfect for marinating!All of our ingredients are weighed on a Stainless Steel Scale. It is required for accurate burger and steak portioning and sausage recipes.
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