Made with AI
Classic Pheasant Stew
90 min 550 kcal per serving Medium
Ingredients
4 Servings
- pheasant breasts2 pieces
- olive oil2 tablespoons
- large onion1 piece
- carrots2 pieces
- celery stalks2 pieces
- garlic cloves3 pieces
- chicken broth2 cups
- red wine1 cup
- tomato paste2 tablespoons
- thyme1 teaspoon
- rosemary1 teaspoon
- saltto taste
- pepperto taste
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the chopped onion, sliced carrots, and sliced celery. Sauté until the vegetables are softened, about 5-7 minutes.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Add the pheasant breasts to the pot and brown them on both sides, about 3-4 minutes per side.
- 5
Pour in the chicken broth and red wine, then stir in the tomato paste, thyme, and rosemary.
- 6
Bring the mixture to a simmer, cover the pot, and let it cook for about 45 minutes to 1 hour, or until the pheasant is tender.
- 7
Season with salt and pepper to taste before serving.
- 8
Serve the stew hot, garnished with fresh herbs if desired.
