Pheasant Stew

Hello my gourmet friends!

You may know that I live in Blois, a few miles away from the Sologne region, famous for its game hunting (I don’t want to raise any debate here, I know this can be a cleaving subject…). So one of my friends went hunting and brought me 3 pheasants back, straight from the forest to my kitchen.

It was a first for me, I almost never cook game… I had the idea to try a guinea fowl recipe I had the chance to work on at the Alain Ducasse cooking school, but this time with pheasants plus a few adjustments…

Well… It was a great idea!! (Yes I am congratulating myself here… 😉 ).

I had just bought a new Staub stewpan… The timing was perfect !!

For those who are reluctant about game meat because of a taste a little bit too strong, just notice that this recipe with a slow cooking, and all the ingredients put in my amazing blue casserole, give a perfect flavor to the pheasant.

I wanted at first to cook a potato puree on the side, but I didn’t have enough time. So I went for the usual pastas from Barilla! Everybody loved the dish, young or less young … 🙂

Okay now, you are intrigued … Shall we? The recipe, Chef!

Print Recipe

Pheasant Stew

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Serves: 6 Difficulty: Medium Price: $$$

Cooking Time: 2 hours

Ingredients

• 6 pheasant fillets
• 6 pheasant thighs
• 1 onion
• 3 cloves of garlic
• 3 carrots
• 200 g butternut
• 3 tomatoes
• 10 cl tomato sauce
• 15 cl white wine
• 1 liter of poultry broth
• 15 g butter
• 3 tablespoons of olive oil
• Thyme
• Rosemary
• Salt
• Pepper
• Curcuma
• Ground ginger
• Paprika
• Red mild pepper
• Espelette pepper

Instructions

1

Heat the butter and olive oil in a stewpan.

2

Fry the fillets and thighs until they get a light golden color. Set aside.

3

In the same pan, cook the onion cut in 4 pieces, add the garlic, then pour the wine.

4

Boil for 2 to 3 minutes.

5

Add the carrots and the butternut (peeled and cut in 1 inch pieces).

6

Keep on cooking at rather high heat (7-8 on a scale of 1 to 9) and add 1/3 of the poultry broth. Cook until you have significantly less sauce.

7

Add another third of the broth, cook again until you have less sauce.

8

Finally, add the last third of the broth, the tomatoes, the tomato sauce and the pheasant fillets and thighs.

9

Season with salt, curcuma, ground ginger, paprika, red mild pepper and Espelette pepper.

10

Cook at low heat (2 on a scale of 1 to 9) with cover for at least one hour.

11

Before serving, taste the sauce and adjust seasoning and add pepper.

Notes

In order to have a very soft meat, I recommend to make sure to cook slowly at low temperature.