Snuggle up on a cold night with this delicious pheasant stew.
Pheasants are one of the greatest tasting wild game birds, and there are a ton of great ways to prepare them.
This recipe is very simple to prepare. It is perfect for those cold winter nights and can even be enjoyed at hunting camp.
The ease of this recipe is you can just prepare it and forget it until you are ready to eat.
The hearty flavor in this pheasant stew will make this recipe an instant favorite.
For what it's worth, you don't have to specifically use a Crock-Pot, though they do make the recipe extremely easy. You can always employ a Dutch oven and keep it on low heat, or try something newer like an Insta-Pot.
This isn't much like your typical beef stew recipe in that it's creamier and includes white meat, making it ideal for anyone who's ready for a break from red meat in their main dishes.
- 4 Pheasant Breasts
- Plain flour (not whole grain or bread) for coating
- 4 tbsp Butter
- 1 Cup Chopped White Onion
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1 tbsp Parsley
- 1 tbsp Poultry Seasoning
- 2 Cups Carrots, Chopped
- 1 Cup Sour Cream
- 1 Can Cream of Mushroom Soup
- 2 Cups Water
Chop breasts into smaller bite-sized pheasant pieces. Lightly flour chunks and in a large skillet, brown in butter over medium heat. Remove browned pheasant meat and keep the drippings. Put meat in the crock-pot.
Sauté onion in the pan with the drippings for approximately 3-4 minutes. Place onions in your slow cooker.
Add the sour cream, cream of mushroom soup, carrots and the remaining seasonings.
Add enough water (alternatively, you could use chicken broth or chicken stock) to cover and give it a good stir.
Set the cooker on low and cook for six to eight hours or until tender.
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