Slow-cooked Pheasant Stew
2 pheasants, thighs and legs separated, breasts removed from the bone
salt and pepper
fresh minced garlic
1 can mushroom soup
1/4 cup white wine
1/2 - 3/4 cup water
Heat some olive oil in a large skillet.
Season the pheasant to taste with the salt and pepper.
Add to the hot oil along with some fresh garlic.
Brown the meat on both sides. Remove and drain.
Wrap the legs and thighs in cheese cloth. This keeps the small bones from getting into the pot while cooking.
Pour the soup, wine and water in a crock pot. Stir together.
Add the meat. Cook on low for 6 – 8 hours or until tender.
Remove the meat from the pot and then remove the meat in the cheese cloth.
Serve with mashed potatoes using the liquid in the pot for gravy.
Submitted by Jordan Salvia
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