Ingredients Jump to Instructions ↓

  1. 1 (2 3/4-pound) pheasant

  2. Cooking spray

  3. 1/2 teaspoon kosher salt

  4. 1/2 teaspoon freshly ground black pepper

  5. 2 tablespoons butter

  6. 3 tablespoons all-purpose flour

  7. 2 teaspoons canola oil

  8. 1 1/2 cups chopped yellow onion

  9. 1 1/2 cups chopped green bell pepper

  10. 1 1/2 cups chopped celery

  11. 1 teaspoon herbes de Provence

  12. 5 garlic cloves, minced

  13. 2 bay leaves

  14. 4 ounces andouille sausage, diced

  15. 6 cups fat-free, less-sodium chicken broth

  16. 1 1/2 teaspoons Creole seasoning

  17. 1 1/2 teaspoons Worcestershire sauce

  18. 1 1/2 teaspoons hot pepper sauce (such as Tabasco)

  19. 1 cup shucked oysters, undrained

  20. 1 teaspoon file powder

  21. 4 cups hot cooked rice

  22. 3/4 cup thinly sliced green onions

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°.

  2. Remove neck and giblets from pheasant; discard. Place pheasant in a small roasting pan coated with cooking spray. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper under loosened skin and over breast and drumsticks. Bake at 425° for 10 minutes. Cover legs with foil.

  3. Reduce oven temperature to 350°. (Do not remove pheasant from oven.) Bake pheasant 30 minutes or until juices run clear. Cool. Remove and discard skin. Remove meat from bones; shred meat. Discard bones.

  4. Melt butter in a small saucepan over medium-high heat. Gradually add flour to butter, stirring with a whisk until smooth. Cook 7 minutes or until dark brown, stirring constantly with a whisk. Remove from heat.

  5. Heat oil in a Dutch oven over medium-high heat. Add yellow onion, bell pepper, and celery to pan; sauté 6 minutes, stirring occasionally. Add herbes de Provence, garlic, and bay leaves; saute 3 minutes, stirring constantly. Add shredded pheasant and sausage to pan; sauté 5 minutes. Add flour mixture; cook 30 seconds, stirring well. Stir in broth; bring to a boil. Reduce heat, and simmer 30 minutes (skim foam from surface, if necessary). Stir in Creole seasoning, Worcestershire, and hot pepper sauce; cook 30 minutes, stirring occasionally. Add oysters; cook 2 minutes or until edges begin to curl. Remove from heat. Stir in filé powder. Discard bay leaves. Serve over rice; sprinkle with green onions.


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