Pheasant Stew

If you’re a hunter like me, it’s that time of the year to start going through the freezer, looking to make room for the new season’s bounty. And with opening day for a couple of species less than a month way, I’m pulling game out of cold storage a couple of times a week.

And like a lot of people, I’m on the lookout for some new recipes. That’s why I was so happy when co-worker Brad Dokken, the Herald’s outdoor editor, passed on a link that had a wonderful pheasant stew recipe on it. It came from Greg Breining, a Pheasants Forever member and author from Minnesota who adapted what he calls the “best pheasant recipe I’ve tried” from a traditional Hungarian recipe.

Here it is for those of you who may have a ringneck or two lurking in the freezer.

Pheasant Pörkölt
1 pheasant (1 pound or a bit more) cut in thin slices
¼ cup flour
Olive oil
1½ cups chopped onion
4 tablespoons paprika
2 cloves (or more) garlic
Salt and fresh-ground pepper to taste
1 to 2 tablespoons (or more) caraway seeds
1 cup chopped sweet peppers
½ cup fresh seeded tomatoes
Approximately 1 cup stock (water, V8 juice and chicken bouillon)
Lightly pound the pheasant with a meat hammer. Dredge in flour and lightly fry in olive oil. Toss slices in big pot.
Saute the chopped onions, garlic and sweet peppers. Mix in the paprika and saute it until the red color dulls, but don’t burn it. Add the stock, and season with the salt and pepper. When this mixture boils, pour it over the meat slices in the big pot. Heat the pot to a low simmer (meat should reach only about 160 degrees) and then turn off.
Serve over German-style egg noodles.