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Pheasant Stew

Pheasant Stew

Stewed pheasant breast with carrots, onions, and rosemary. Large slices of crusty bread are in the background

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

Pheasant Stew

Pheasant legs cooked slowly yield tender bites in this stew recipe
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Prep Time 20 mins
Cook Time 4 hrs 40 mins
Total Time 5 hrs
Course Main Course
Cuisine American
Servings 4
Calories 696 kcal


  • 6 pheasant legs
  • Chicken stock
  • 1 medium onion chopped
  • tsp garlic powder
  • 1 tbsp canola oil
  • 2 cans great northern beans rinsed and drained
  • 1 can chicken broth
  • 2 cans chopped green chiles
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp pepper
  • ¼ tsp cayenne pepper
  • 1 cup sour cream
  • ½ cup heavy whipping cream
  • Tortilla chips optional
  • Shredded cheddar cheese optional
  • Sliced and seeded jalapeño pepper optional


  • Cook the pheasant legs down in chicken stock in a crockpot set on high for 4 hours
  • 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.
  • Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese, and jalapenos. Enjoy!


Calories: 696kcalCarbohydrates: 10gProtein: 35gFat: 57gSaturated Fat: 22gPolyunsaturated Fat: 9gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 250mgSodium: 1304mgPotassium: 709mgFiber: 2gSugar: 3gVitamin A: 1124IUVitamin C: 28mgCalcium: 153mgIron: 4mg
Keyword Pheasant, Small game
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