Pheasant Stew
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4.9
58 reviews
Excellent
Pheasant Stew
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This Pheasant Stew marinates whole pheasant in red wine and herbs before slowly browning it with bacon, mushrooms, and vegetables. The flour thickens the stew, while brandy and broth add richness. The result is a deeply flavored, hearty stew ideal for a comforting meal.
Description
Pheasant pieces soak up flavor during a wine, bay leaf, and thyme marinade, then brown slowly in rendered bacon fat. Onions, mushrooms, carrots, and whole garlic cloves cook until softened, then flour blends in to thicken the base. The addition of brandy and the marinade's wine enrich the sauce, which combines with broth to the desired consistency. This method yields a rich, savory stew highlighting pheasant’s gamy taste balanced by smoky bacon and aromatic herbs. Cooking gently lets the flavors meld and the pheasant become tender.
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Ingredients
- 1 or 2 pheasant whole, skin-on or skinless
- 1/3 pound Bacon diced
- 1 pound mushrooms
- 1 sweet onion sliced thick, large
- 2 carrot large, sliced into coins about the thickness of your pinky finger
- 1 garlic cloves peeled but whole, head
- 2 tablespoons flour
- salt
- black pepper
- 1 tablespoon thyme dried
- 2 bay leaf
- 2 tablespoons parsley minced fine, fresh
- 1 red wine something you would drink, bottle, decent
- ½ cup brandy
- chicken broth or pheasant broth
Instructions
- Marinate the pheasant in wine, bay leaves, and thyme for a day or two in the refrigerator.
- When you’re ready to cook, cook the bacon over low heat in a heavy, oven-proof pot, ideally a brazier or a Dutch oven. When it’s crispy, remove the bacon with a slotted spoon. Turn the heat up to medium.
- Pat the pheasant pieces dry and brown them in the bacon fat. Take your time, and do this slowly but surely. It could take 15 minutes. Remove pheasant pieces to a bowl as they brown.
- Brown the onion and mushrooms. Once they’re just turning color, add the carrots and garlic. Cook another 2 minutes.
- Sprinkle the flour over everything and stir to combine. Cook this, stirring often, until the raw-flour taste cooks away, about 10 minutes.
- Pour in the brandy, and stir it in to incorporate. The stew will become very thick. Add the wine from the marinade, and stir that in, too. Return the pheasant to the pot, along with any juices that accumulated. If you need it, add enough broth to cover everything by an inch or so. Stir in the herbs and add salt to taste.
- Bring to a boil over high heat, then reduce heat to a gentle simmer. Cook for at least 90 minutes, then start checking to see if the leg/thighs are tender. You want them almost to the point of falling off the bone.
- When the meat is tender, remove it, along with the mushrooms and onions, and put them in a bowl. Put foil over them to keep them warm.
- Turn heat up to high in the pot. Boil down the liquid by half or until it thickens to the point of being a sauce or loose gravy. I like to put everything through a food mill’s medium plate for a smooth and silky sauce, but that's not strictly necessary. You could strain it to get the loose bits out if you wanted.
- Return the vegetables and meat to the sauce and serve at once.
Nutrition Information
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Calories
434kcal
(22%)
Carbohydrates
15g
(5%)
Protein
17g
(34%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Cholesterol
60mg
(20%)
Sodium
231mg
(10%)
Potassium
538mg
(11%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
3625IU
(73%)
Vitamin C
9mg
(10%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 15g | 5% |
| Protein | 17g | 34% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 60mg | 20% |
| Sodium | 231mg | 10% |
| Potassium | 538mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3625IU | 73% |
| Vitamin C | 9mg | 10% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
58 reviews
Excellent
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