| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Game, Soup |
4 |
Servings |
INGREDIENTS
| 1 |
|
Pheasant, 2-1/2 to 3 lbs |
| 2 |
tb |
Olive oil |
|
|
Fresh ground black pepper |
| 1/4 |
lb |
Bacon, smoked, 1/4-inch dice |
| 3 |
md |
Leeks, thinly sliced |
| 1 |
lg |
Carrot, finely diced |
| 1 |
|
Rib celery, finely diced |
| 8 |
c |
Low-sodium chicken broth |
| 14 |
oz |
Italian peeled tomatoes |
| 1 |
c |
Hearty red wine |
| 2 |
|
Bay leaves |
| 2 |
ts |
Fresh rosemary, minced |
| 1 |
ts |
Fennel seed |
| 1/2 |
c |
Wild rice, rinsed thoroughly |
| 1 |
tb |
Unsalted butter |
| 1/4 |
lb |
Shiitake mushrooms; or other wild mushrooms |
| 1 1/2 |
ts |
Balsamic vinegar |
|
|
Salt |
|
|
Fresh basil or parsley; chopped |
INSTRUCTIONS
GARNISH
1. Separate the legs and thighs from the pheasant. Remove the breast
meat from the bone, keeping the breast intact. Remove and discard the
skin. Inspect meat for any remaining shot.
2. Brown the legs and thighs in olive oil. Remove from pan. Add bacon
and cook until crispy.
3. Add leeks, carrots and celery. Cook until vegetables begin to soften.
Add chicken broth, tomatoes, red wine, bay leaves, rosemary, fennel seed
and wild rice.
4. Return the legs and thighs to the pot and simmer 1 hour or until rice
is cooked.
5. In a separate pan saute mushrooms. Add vinegar and season with salt
and pepper and add to the pheasant stew.
6. Season the pheasant breasts and cook in a hot saute pan 3-4 minutes
per side until medium rare. Let rest a couple of minutes then slice on
the diagonal.
7. To serve, ladle stew into bowls and garnish with sliced pheasant and
chopped basil.
Recipe by Karen L. Williams, Bay Harbor Yacht Club, Petowsky, MI.
NOTE: Can use any game for this, venison, quail, duck, etc, etc. If meat
without bones (such as venison) is used, reduce amount to about 2 pounds.
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”