Nebraska Pheasant Hunter's Stew
A slow-simmered stew of pheasant, root vegetables, and broth, reflecting Nebraska's long tradition as a top pheasant-hunting destination.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 12
- carbs
- 26
- protein
- 30
- calories
- 340
Instructions
- 1
Sprinkle the pheasant pieces evenly with salt and pepper.
- 2
Brown the pheasant in a Dutch oven over medium-high heat. Move the meat to a plate and set it aside.
- 3
Add the onion and celery to the pot. Cook until they become soft.
- 4
Put the pheasant back into the pot. Pour in the broth and drop in the bay leaves.
- 5
Cover the pot with a lid. Simmer gently for 45 minutes until the meat is tender.
- 6
Take out the pheasant and let it cool slightly. Pull the meat off the bones into bite-sized pieces.
- 7
Add the carrots and potatoes to the pot. Simmer for 20 minutes until fork-tender.
- 8
Whisk the flour with a little cold water until smooth. Stir this paste into the stew to thicken the liquid.
- 9
Put the shredded pheasant meat back into the pot. Simmer for another 10 minutes.
- 10
Taste and add more salt and pepper if needed. Serve hot.
Chef's tips
Pheasant is very lean and dries out quickly, so keep the heat low and simmer gently rather than boiling. Taking the meat off the bones makes the stew much easier to eat.
Storage
Refrigerate in an airtight container for up to 4 days.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally.
Common mistakes to avoid
- •Boiling the stew too hard, which makes the lean pheasant meat tough and dry
- •Not scraping up the tasty browned bits from the bottom of the pot before simmering
Serving suggestions
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