Pheasant White Stew

This recipe was developed and tested from mushrooms foraged from the scar of last-years forest fire. Our spring White Stew is also known as a Blanquette, which uses white meats such as rabbit, game birds, turkey, and even wild hog. The recipe maintains its white color by using white vegetable, white stock, white wine, and always finished with a liaison. Liaison is a mixture of one-part egg yolk to three-parts heavy cream. Liaisons are used to enhance flavor, color, and consistency. This delicate flavored dish is rich and wholesome. Give it a try, you will be pleasantly surprised! 

Good Cooking, Chef Wutsch 

Ingredients: 

  • 1 stick butter 4 oz 
  • 2 lbs Pheasant Meat Cubed 
  • 1 c Leek, chopped 
  • 1 pt button mushrooms, quartered 
  • 1 pt potatoes med dice 
  • ½ c Flour 
  • 1 qt Chicken Broth 
  • 1 c half & half 
  • 2 egg yolks 
  • ½ c heavy cream 
  • Nutmeg 
  • White pepper 
  • Lemon juice 
  • Parsley chopped 

Methods: 

  • In a pot, melt butter and sweat the pheasant meat. 
  • Add leeks and sweat. 
  • Add mushrooms and potatoes, sweat. 
  • Add flour making roux 
  • Add broth and half & half. 
  • Blend dry spices and season stew. 
  • Bring to boil, simmer for 20-30 minutes 
  • Prepare liaison by combining yolks and cream.  
  • Temper by adding some hot broth/sauce into the liaison mixture then add back to stew.  
  • Do not boil after yolks have been added, this adds richness, flavor and color and slightly thickens. 
  • Finish with lemon juice, adjust flavor garnish with chopped parsley. 

Substitutions:  

Use boar or other white game meat such as rabbit or turkey 

Use oyster mushrooms. 

Omit the potatoes and use dumplings 

Use pearl onions 

Cooking Options: 

Bring to boil, cover and finish in oven. 

Omit the liaison. 

Finish with fresh tarragon. 

Notes:  

Very delicate in flavor so don’t use harsh flavors such as Brussel sprouts, if serving accompaniments. 

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