TREO PHEASANT STEW
This stew/soup turned out great. Very similar to the soup we were fed while on the hunt at Treo Ranches in Oregon. Serve this hearty dish with bowls of sour cream, chopped cilantro, olives, green onions, and shredded cheese. Credits to Judy Stevens "TREO Ranches".
Provided by the-cat-did-it
Categories Stew
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Remove all skin and any visible fat before cooking.
- Bring the broth to a boil in a 4 1/2 to 5 quart Dutch oven. Add pheasant, onion, celery, salt, garlic powder and pepper. Cover and cook over medium-low heat for 60 minutes or until pheasant is tender.
- Remove pheasant with slotted spoon. Let cool.
- Add potatoes, carrots, corn, tomato sauce, salsa, undrained chilies, and cilantro to Dutch oven. Cover and cook for 20 minutes until the vegetables are almost tender.
- Cut pheasant from the bones and add to the stew.
- This can be thickened and dumplings put on top for a main dish.
- I use the legs and the thighs of the Pheasant.
Nutrition Facts : Calories 384.1, Fat 12.8, SaturatedFat 3.6, Cholesterol 80.6, Sodium 1817.4, Carbohydrate 33.9, Fiber 5.7, Sugar 9.7, Protein 35
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