Crockpot Religion

in the stew

winter pheasant wild game

seasoning brings out what it needs to

Copyright Ms. Sage Sweetwater, firebrand lesbian novelist
compiling for The Sundance Wives Cook Book

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Pheasant Stew
Serves/Makes:  4 or more servings

Ingredients
2 lg. pheasant, dressed and quartered
1 oz (28 grm). Wild Game Seasonings (or Cajun Seasonings)
2 tbsp (30 ml) salad oil
16 oz (448 grm). onion, large dice
16 oz (448 grm). celery, large dice
16 oz (448 grm). carrots, large dice
2 pc. garlic cloves, chopped
3 cups (700 ml) chicken stock
2 oz (56 grm). rice
cornstarch and water, as needed
Wild Game Seasonings, as needed (or Cajun Seasonings)
salt and white pepper, as needed
fresh thyme sprigs

Preparation

Cut each pheasant into four (breast and wing, leg and thigh pieces), rub it with Chef Depot Wild Game Seasonings (or Cajun Seasonings) and let it rest for a few minutes.

Cut all vegetables into a large dice, reserve.

In a skillet add 1 tbsp (15 ml) oil until very hot, add pheasant and brown it well, turning often. Add onions and garlic, cook until onions are transparent.

Remove pheasant meat from the bones.

Add the pheasant and remaining ingredients, rice and chicken stock to the crock pot. 

Thicken with cornstarch.

A perfect garnish is fresh thyme sprigs!

Serve with french bread and chardonnay!

Note: This recipe works equally as well on a nice roasting chicken.