Slow-Cooked Pheasant Stew with Forest Mushrooms and Lingonberries
Slow-cooked pheasant with root vegetables, chanterelles, and a touch of tart lingonberries .
Cooked low and slow for about 3 hours until tender, in a rich broth with herbs, shallots, and wild mushrooms.
Recipe in comments ❤️
by Possible-Can6317
1 Comment
Possible-Can6317
Recipe • Pheasant legs and breast • Carrots, parsnip, shallot, garlic • Chanterelles (or any forest mushrooms) • Lingonberries or cranberries • Thyme, bay leaf, black pepper • Chicken stock, red wine, a bit of
Sear (colour) the meat and vegetables in a pan first, then add everything to the slow cooker. Pour some wine and chicken stock over the top. Cook on low for about 3 hours, until the meat is tender and falls off the bone. Finish with a small knob of butter for a rich, glossy sauce.
1 Comment
Recipe
• Pheasant legs and breast
• Carrots, parsnip, shallot, garlic
• Chanterelles (or any forest mushrooms)
• Lingonberries or cranberries
• Thyme, bay leaf, black pepper
• Chicken stock, red wine, a bit of
Sear (colour) the meat and vegetables in a pan first, then add everything to the slow cooker. Pour some wine and chicken stock over the top.
Cook on low for about 3 hours, until the meat is tender and falls off the bone. Finish with a small knob of butter for a rich, glossy sauce.