Treo Pheasant Stew

Dive into the rustic charm of Treo Pheasant Stew, a hearty dish that brings together tender game meat, aromatic herbs, and a medley of root vegetables for the ultimate comfort food experience. Perfectly seared pheasant pieces are simmered in a rich broth of chicken stock and optional red wine, infused with the earthy flavors of thyme and bay leaves. Carrots, parsnips, baby potatoes, and celery add a satisfying texture, while a touch of garlic and onion elevate every spoonful. This one-pot wonder is slow-cooked to perfection, making it a warm and wholesome meal ideal for gathering around the table on chilly evenings. Garnished with fresh parsley and best served with crusty bread, this pheasant stew is both inviting and richly flavorful—a true standout for game lovers and stew enthusiasts alike.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 lbs pheasant (whole or pieces, cleaned)
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion, diced
• 3 medium carrots, peeled and chopped into chunks
• 2 medium parsnips, peeled and chopped into chunks
• 2 cups baby potatoes, halved
• 2 stalks celery stalks, chopped
• 3 cloves garlic cloves, minced
• 6 cups chicken or game stock
• 1 cup dry red wine (optional)
• 2 leaves bay leaves
• 4 sprigs fresh thyme sprigs
• 2 tbsp parsley, chopped (for garnish)
• 0.5 cup flour (for dredging)
• 2 tsp salt
• 1 tsp black pepper

Directions

Step 1

Season the pheasant pieces with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

Step 2

Lightly dredge the pheasant in the flour, shaking off any excess.

Step 3

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 4

Sear the pheasant pieces on all sides until golden brown. Remove them from the pot and set aside.

Step 5

Reduce heat to medium, add the remaining olive oil and butter, and sauté the onion until translucent, about 5 minutes.

Step 6

Stir in the garlic and cook for another 1 minute until fragrant.

Step 7

Add the carrots, parsnips, celery, and potatoes. Cook for about 5 minutes, stirring occasionally to combine the flavors.

Step 8

Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.

Step 9

Pour in the chicken or game stock and add the bay leaves and thyme sprigs.

Step 10

Return the seared pheasant to the pot, ensuring they are mostly submerged in the liquid. Bring the stew to a gentle simmer.

Step 11

Cover the pot and reduce the heat to low. Let it cook for 60-75 minutes, stirring occasionally, until the pheasant is tender and the vegetables are cooked through.

Step 12

Remove the bay leaves and thyme sprigs before serving.

Step 13

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 14

Ladle the stew into bowls and garnish with chopped parsley. Serve with crusty bread or a side of your choice.

Nutrition Facts

Serving size	3818.2 grams (3818.2g)

Amount per serving	% Daily Value*
Calories	3439

Total Fat 119.10g	153%
Saturated Fat 35.50g	178%
Polyunsaturated Fat 4.00g
Cholesterol 697mg	232%
Sodium 7535mg	328%
Total Carbohydrate 223.50g	81%
Dietary Fiber 33.50g	120%
Total Sugars 30.80g
Protein 322.80g	646%

Vitamin D 0IU	0%
Calcium 484mg	37%
Iron 22mg	122%
Potassium 7400mg	157%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.9%

Protein: 39.6%

Carbs: 27.4%