Pheasant Stew

Directions

1. 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. 2
   Cut all vegetables into a large dice, reserve.
3. 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. 4
   Add 1 tbsp (15 ml) oil, onions and garlic, cook until onions are transparent.
5. 5
   Add the remaining ingredients and cook for a minute, add the rice and chicken stock and boil.
6. 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. 7
   Remove pheasant meat from the bones and return to stew.
8. 8
   Thicken with a little cornstarch and water, stirring constantly.
9. 9
   Taste the stew and adjust with salt and white pepper.
10. 10
    A perfect garnish is fresh thyme sprigs!