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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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