Grandma Power's Pheasant Stew
Pairs Well With
6 cups chicken stock
2 pounds pheasant (1 bird, skin and fat removed)
1 large yellow onion, diced
2 cloves garlic, minced
½ cup white wine
1 cup celery, diced
1 teaspoon sea salt
½ teaspoon fresh ground pepper
1½ cups Yukon gold potatoes, cut into ¾-inch cubes
2 cups carrots, sliced into rounds
2 cups whole-kernel corn (from can or cut from cob)
1 8-ounce can tomato sauce
1 cup spicy tomato salsa
1 3-ounce can green chilies, chopped (add to desired spiciness)
1 cup of sour cream
½ cup fresh cilantro, chopped
Dumplings (recipe below)
Add onions to a large stock pot and caramelize until brown. Add garlic and cook until fragrant (1-2 minutes). Deglaze with white wine and reduce it to a few tablespoons. Add broth and bring to a boil.
Add pheasant, celery, salt and pepper. Cover and simmer for 60 minutes. Remove pheasant with slotted spoon and let cool.
Add potatoes, carrots, corn, tomato sauce, salsa and chilies. Cover and simmer for 15 minutes until the vegetables are almost tender.
Make dumpling dough.
Cut pheasant from the bones, shred breast meat and add back to stew.
To serve, top each bowl with dollop of sour cream and some fresh cilantro.
Tasting host Mike Power becomes a three-time magnum contest winner with this pheasant recipe, which we think goes great with the 2016 Coopersmith Pinot Noir. Mike explains the history of the dish: “My mom has been making this for us since I was 12 years old and first started hunting. Around Sonoma County, there is very large Chinese ring-necked pheasant population and this is what we hunted most growing up here. These birds are pretty lean, so a stew is a great fit for cooking them. This recipe has a bit of spice to it, so adjust according to taste.”