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    Recipes — hunt to eat

    Pheasant Stew

    Pheasant Stew

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

    Ingredients:

    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


    Instructions:

    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!