Pheasant Stew

• 2 lg. pheasant, dressed and quartered
• 1 oz (28 grm). Chef Depot Wild Game Seasonings (or Cajun Seasonings)
• 2 tbsp (30 ml) salad oil
• 16 oz (448 grm). onion, large dice
• 16 oz (448 grm). celery, large dice
• 16 oz (448 grm). carrots, large dice
• 2 pc. garlic cloves, chopped
• 3 cups (700 ml) chicken stock
• 2 oz (56 grm). rice
• cornstarch and water, as needed
• Chef Depot Wild Game Seasonings, as needed (or Cajun Seasonings)
• salt and white pepper, as needed
• fresh thyme sprigs

1. Cut each pheasant into four (breast and wing, leg and thigh pieces), rub it with Chef Depot Wild Game Seasonings (or Cajun Seasonings)and let it rest for a few minutes.
2. Cut all vegetables into a large dice, reserve.
3. In a heavy sauce pot heat 1 tbsp (15 ml) oil until very hot, add pheasant and brown it well, turning often remove from pot.
4. Add 1 tbsp (15 ml) oil, onions and garlic, cook until onions are transparent.
5. Add the remaining ingredients and cook for a minute, add the rice and chicken stock and boil.
6. Add the pheasant, return to a boil, reduce heat and simmer until pheasant is tender (at least 30 minutes, longer for tough birds).
7. Remove pheasant meat from the bones and return to stew.
8. Thicken with a little cornstarch and water, stirring constantly.
9. Taste the stew and adjust with salt and white pepper.
10. A perfect garnish is fresh thyme sprigs!

pheasant, depot, salad oil, onion, celery, carrots, garlic, chicken, rice, cornstarch, depot, salt, thyme

Taken from online-cookbook.com/goto/cook/rpage/000F3F (may not work)