Catapult Kitchen: A Pheasant Stew Recipe that Hits the Bullseye!

There's something truly comforting about a hearty stew, and our favourite pheasant stew brings warmth and flavour to your table.

Ingredients

- 2 pheasants, cut into pieces

- 4 tablespoons olive oil

- 1 onion, chopped

- 3 cloves garlic, minced

- 2 carrots, diced

- 2 celery stalks, diced

- 2 potatoes, peeled and cubed

- 1 teaspoon dried thyme

- 1 bay leaf

- 4 cups chicken or vegetable broth

- 1/2 cup red wine

- Salt and pepper to taste

- Chopped fresh parsley for garnish

Method

1. In a large pot, heat the olive oil over medium-high heat. Add the pheasant pieces and brown them on all sides. Remove the pheasant from the pot and set aside.

2. In the same pot, add the chopped onion and garlic. Cook for a few minutes until soft and fragrant.

3. Add the carrots, celery, and potatoes to the pot. Cook for another 5 minutes, stirring occasionally.

4. Return the browned pheasant pieces to the pot. Add the dried thyme, bay leaf, chicken or vegetable broth, and red wine. Season with salt and pepper to taste.

5. Bring the stew to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1-1.5 hours, or until the pheasant is tender and the vegetables are cooked through.

6. Once the stew is ready, remove the bay leaf and discard it. Taste and adjust the seasoning if needed.

7. Serve the pheasant stew in bowls, garnished with chopped fresh parsley.

Enjoy your delicious pheasant stew!