1. 2 pheasant breasts
2. 1 onion
3. mixed mushrooms
4. 100g plain flour
5. 250ml white wine
6. 250ml chicken stock
7. 2 garlic cloves
9. Salt and pepper
10. 2 tbsp. oil
Slice the onion into half moons.
Roughly chop the mushrooms.
Very finely chop or mince the garlic cloves.
Dice the pheasant.
Put the flour with a good pinch of salt and pepper either into a large plastic bag or large bowl and add the pheasant, then coat the pheasant with the flour and remove.
Heat the oil in your frying pan.
Cook the pheasant for a few minutes, you are only sealing the pheasant, once sealed place the pheasnt into your slow cooker or stew pot.
Soften the onions, mushrooms and garlic in the oil you cooked the pheasant in for around three minutes and then add these to the slow cooker too.
Put the wine into the frying pan and boil it for a few minutes before adding it to the slow cooker along with the chicken stock.
Cook for around 4 hours on a high setting.
Adjust the timings if using a stew pot and oven.
Serve with hot crusty bread.
The perfect tea for a cold winter Sunday.
Pheasant and Mushroom Soup/Stew
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