Treo Pheasant Stew

środa, 19 lutego 2014

Treo Pheasant Stew

Time: 2 hrs 45 mins

Ingredients

  • 3 (14 ounce) cans chicken broth
  • 1 1/2 lbs pheasants
  • 1 cup onion, diced
  • 1 1/2 cups potatoes, diced to 1/2 - 3/4-inch
  • 1 cup celery, diced
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 cups carrots, sliced
  • 1 (14 -15 ounce) can whole kernel corn, drained
  • 1 (8 ounce) can tomato sauce
  • 1 cup spicy tomato salsa
  • 1 (3 -3 1/2 ounce) can green chilies, chopped, do not drain
  • 1/4 cup fresh cilantro, chopped

Directions

  • 1 Remove all skin and any visible fat before cooking.
  • 2 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.
  • 3 Remove pheasant with slotted spoon. Let cool.
  • 4 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.
  • 5 Cut pheasant from the bones and add to the stew.
  • 6 This can be thickened and dumplings put on top for a main dish.
  • 7 I use the legs and the thighs of the Pheasant.

0 komentarze :

Prześlij komentarz