Smoked pheasant chowder

Yield: 1 servings

Measure Ingredient
1 \N Pheasant
1 cup Bacon
½ cup Diced carrots
½ cup Chopped onion
½ cup Diced celery
½ cup Diced garlic
1 cup Flour
\N \N Chicken stock
½ cup Minced bacon
¼ cup Olive oil
¼ cup Minced garlic
½ cup Diced carrot
½ \N Diced onion
½ cup Diced celery
½ cup Diced red pepper
1 cup Diced sweet potato
2 tablespoons Chopped cilantro
\N \N Sliced pheasant meat
1 quart Pheasant stock
\N \N Salt; cayenne, cardamom,
\N \N ; cumin, coriander to
\N \N ; taste



Debone pheasant and reserve bones. Chop bones. To a sauce pan add bacon and cook until brown. Add carrots, onion, celery, garlic and cook mixture. Add flour. Stir until brown. Add bones and enough chicken stock to cover mixture. Cover, cook for 1½ hours. Strain and reserve.


In a pot, add bacon and oil and cook until brown. Add all vegetables and brown. Add cilantro, meat and stock and simmer until vegetables are cooked.

Season with spices.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9219 - DON YAMAUCHI Converted by MM_Buster v2.0l.

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