Pheasant Stew

Pheasant Stew

This stew recipe is adapted from Taste of Home and
shared with us by @ericakyost, who added the pheasant.


Three sets of pheasant legs cooked down in chicken stock on high for 4 hours in a crockpot

1 medium onion, chopped

1-1/2 teaspoons garlic powder

1 tablespoon canola oil

2 cans (15 -1/2 ounces each) great northern beans, rinsed and drained

1 can (14 -1/2 ounces) chicken broth

2 cans (4 ounces each) chopped green chiles

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup heavy whipping cream

Tortilla chips, optional

Shredded cheddar cheese, optional

Sliced seeded jalapeno pepper, optional


  1. In a large saucepan, saute the shredded pheasant meat, onion and garlic powder in oil. Add the beans, broth, chiles, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until liquid is almost gone.
  1. Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese, and jalapenos. Enjoy!

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