Treo Pheasant Stew

1. 1

   Remove all skin and any visible fat before cooking.

2. 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. 3

   Remove pheasant with slotted spoon. Let cool.

4. 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. 5

   Cut pheasant from the bones and add to the stew.

6. 6

   This can be thickened and dumplings put on top for a main dish.

7. 7

   I use the legs and the thighs of the Pheasant.

No additional tips available.