Treo Pheasant Stew

Nutriscore Rating: 76/100

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.

Recipe Information

• Prep Time: 20 min
• Cook Time: 1 hr 30 min
• Total Time: 1 hr 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 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

📝 Instructions

14 steps

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

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

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.

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

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

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

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

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.

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

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

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.

12. Remove the bay leaves and thyme sprigs before serving.

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

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

Nutrition Facts

1 serving (3818.2g)

Calories		3439
% Daily Value*
Total Fat		119.1 g	153%
	Saturated Fat	35.5 g	178%
	Polyunsaturated Fat	4.0 g
Cholesterol		697 mg	232%
Sodium		7534 mg	328%
Total Carbohydrate		223.5 g	81%
	Dietary Fiber	33.5 g	120%
	Total Sugars	30.8 g
Protein		322.8 g	646%
Vitamin D		0.0 mcg	0%
Calcium		484 mg	37%
Iron		22.0 mg	122%
Potassium		7400 mg	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: 1071 cal (32.9%%)

Protein: 1291 cal (39.6%%)

Carbs: 894 cal (27.4%%)