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1
After boning the pheasant, place pieces in a bowl and cover with milk and put in the refrigerator.
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2
Add the bones and any scraps of pheasant left from boning to a medium pot and cover with cold water (approximately 4 cups).
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3
Add celery, onion, carrot, bay leaf, garlic and peppercorns.
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4
Simmer for at least an hour.
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5
You will need approximately 3 cups of finished broth.
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6
Taste broth.
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7
If it is too weak, add some chicken bouillon.
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8
If it is too strong, dilute with water.
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9
Strain broth and discard solids.
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10
Drain milk from pheasant.
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11
Add flour, salt, pepper and thyme to a shallow dish.
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12
Heat a heavy-bottomed pot over medium-high heat.
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13
Add enough olive oil to lightly cover the bottom of the pan.
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14
While that heats, dredge pheasant pieces in flour mixture.
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15
When pan and oil are hot, add pheasant to pan in a single layer.
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16
Dont move them around.
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17
Let them sit and brown for a couple minutes.
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18
Flip over and brown the other side.
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19
Add more oil and repeat in batches until all the pheasant is browned.
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20
Remove to a plate.
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21
Add broth to the pan.
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22
Using a wooden spoon, scrape all the browned bits off the bottom of the pan (see note on related blog post regarding this if your pan is overly dark or burned).
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23
Add pheasant to the broth, along with coriander seed and whole hot peppers.
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24
(I had some leftover celery and onion and threw that in to the recipe as well, but I dont usually do that).
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25
Simmer for 20 minutes.
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26
Broth will thicken as it cooks.
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27
Remove peppers (or at least dont eat them).
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28
Serve over wild rice (or white or brown) and sprinkle the top with cashews and green onion.
