Ingredients Jump to Instructions ↓

  1. 3 Pheasants - liberally seasoned

  2. With garlic salt and pepper

  3. 1 Yellow onion - quartered

  4. 3 Celery ribs - each cut in two

  5. 8 Garlic cloves - (to 12)

  6. 1 cup 146g / 5.1oz Diced smoked bacon

  7. 1 Water

  8. 3 Bay leaves

  9. 4 Chicken bouillon cubes

  10. 2 Leeks, white part only - thoroughly washed,

  11. And thinly sliced into rings

  12. 3 Carrots - diced

  13. 2 Red potatoes - skin intact, (large)

  14. And diced into 1/2" cubes

  15. 3 sections Fresh rosemary

  16. 2 cups 125g / 4.4oz Diced fresh or canned tomatoes

Instructions Jump to Ingredients ↑

  1. Place pheasants, onions, celery and garlic in a large roasting pan. Top with diced bacon. Place in a 375 degree oven and roast for 1 hour or until pheasants are evenly browned. Remove from oven, allow to cool and pull meat from pheasant breasts. Save breast meat.

  2. Cut carcasses into 4 smaller pieces and place in a large stockpot with roasted vegetables. Cover with water and bring to a boil over high heat. Reduce heat and simmer for 3 hours, stirring contents occasionally and keeping water level high enough to just cover contents. Remove pheasant pieces with tongs and pour remaining liquid through a colander to remove solids.

  3. Return liquid to pot and add bouillon, leeks, carrots, potatoes and rosemary. Add water, if necessary, so that there is about 1 1/2 quarts liquid. Bring to boil, then reduce heat and simmer until carrots just begin to soften. Add pulled pheasant breast pieces and tomatoes. Simmer for 5 minutes more, remove rosemary and serve with warm sourdough bread.

  4. This recipe yields 6 to 8 servings.


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