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Yield - 4 Servings


Ingredients -


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



Method -

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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