Pheasant stew with shiitake mushrooms and wild rice

4 Servings

Ingredients

Quantity Ingredient
1 Pheasant, 2-1/2 to 3 lbs
2 tablespoons Olive oil
Fresh ground black pepper
¼ pounds Bacon, smoked, 1/4-inch dice
3 mediums Leeks, thinly sliced
1 large Carrot, finely diced
1 Rib celery, finely diced
8 cups Low-sodium chicken broth
14 ounces Italian peeled tomatoes
1 cup Hearty red wine
2 Bay leaves
2 teaspoons Fresh rosemary, minced
1 teaspoon Fennel seed
½ cup Wild rice, rinsed thoroughly
1 tablespoon Unsalted butter
¼ pounds Shiitake mushrooms; or other wild mushrooms
1½ teaspoon Balsamic vinegar
Salt
Fresh basil or parsley; chopped

Directions

GARNISH

1. Separate the legs and thighs from the pheasant. Remove the breast meat from the bone, keeping the breast intact. Remove and discard the skin. Inspect meat for any remaining shot.

2. Brown the legs and thighs in olive oil. Remove from pan. Add bacon and cook until crispy.

3. Add leeks, carrots and celery. Cook until vegetables begin to soften.

Add chicken broth, tomatoes, red wine, bay leaves, rosemary, fennel seed and wild rice.

4. Return the legs and thighs to the pot and simmer 1 hour or until rice is cooked.

5. In a separate pan saute mushrooms. Add vinegar and season with salt and pepper and add to the pheasant stew.

6. Season the pheasant breasts and cook in a hot saute pan 3-4 minutes per side until medium rare. Let rest a couple of minutes then slice on the diagonal.

7. To serve, ladle stew into bowls and garnish with sliced pheasant and chopped basil.

Recipe by Karen L. Williams, Bay Harbor Yacht Club, Petowsky, MI.

NOTE: Can use any game for this, venison, quail, duck, etc, etc. If meat without bones (such as venison) is used, reduce amount to about 2 pounds.

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