Ingredients with Measurements:
- 2 pheasant breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 cup red wine
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 pound mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. In a shallow dish, mix together flour, salt, and pepper. Dredge pheasant pieces in the flour mixture, shaking off any excess.
2. Heat olive oil in a Dutch oven or large pot over medium-high heat. Add pheasant pieces and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add onion and garlic to the pot and sauté until softened, about 3 minutes.
4. Pour in chicken broth and red wine, scraping the bottom of the pot to release any browned bits. Add bay leaf, thyme, and rosemary. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
5. Add sliced mushrooms to the pot and cook for 5 minutes.
6. In a small saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually add the butter-flour mixture to the pot, stirring constantly. Simmer for 10 minutes, or until the sauce has thickened.
7. Return pheasant pieces to the pot and simmer for an additional 10 minutes, or until the meat is cooked through and tender.
8. Season with salt and pepper to taste. Garnish with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 385
Fat: 16g
Saturated Fat: 5g
Cholesterol: 98mg
Sodium: 1000mg
Carbohydrates: 18g
Fiber: 2g
Sugar: 4g
Protein: 33g
Substitutions for ingredients:
- Chicken breasts can be substituted for pheasant breasts
- Beef broth can be substituted for chicken broth
- White wine can be substituted for red wine
Variations:
- Add diced potatoes or carrots for a heartier stew
- Use different types of mushrooms, such as shiitake or oyster
- Add a splash of cream for a richer sauce
Tips and tricks:
- Make sure to brown the pheasant pieces well before removing them from the pot. This will add flavor to the stew.
- If the sauce is too thick, add more chicken broth or wine to thin it out.
- This stew can be made ahead of time and reheated before serving.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve stew in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley
Pairings:
- Crusty bread
- Mashed potatoes
- Roasted vegetables
Suggested side dishes:
- Green salad
- Roasted Brussels sprouts
- Steamed asparagus
Troubleshooting advice:
- If the sauce is too thin, simmer the stew uncovered for a few minutes to thicken it up.
- If the pheasant pieces are tough, simmer the stew for an additional 10-15 minutes until the meat is tender.
Food safety advice:
- Make sure to cook the pheasant to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Stews have been a popular dish for centuries, as they are a great way to use up leftover meats and vegetables. Pheasant was a popular game bird in medieval Europe and was often used in stews and other dishes.
Flavor profiles:
This stew has a rich, savory flavor from the pheasant and mushrooms, with a hint of sweetness from the red wine.
Serving suggestions:
Serve this stew with a glass of red wine for a cozy, comforting meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A