This is a recipe that I made last week while cleaning out some of the extra game meat in my freezer and I just loved it. I had several whole pheasants left over from my Adventure Getaway in Virginia this past December and I decided given this never-ending winter, it was high time to make the most of it, and turn them into a warm and hearty dish.

You’re going to love this recipe, it will work well with one whole chicken or two smaller Cornish game hens if pheasant isn’t in your midst.

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What you’ll need for this recipe: Whole Pheasant, cabbage, chicken stock, bacon, cranberries, apple cider vinegar, white onion, apple, grape seed oil, and thyme.

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Chop up your bacon into nice thick chunks. In a large, heavy bottom pot render bacon until it’s nice and crispy. Feel free to add a dash of oil if your bacon is lean to help it render its fat.

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While bacon is cooking, season pheasant all over with salt and pepper.

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Add the pheasant to the pot, and brown the bird on all sides.

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Once nicely browned, add 1 diced white onion.

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Top that with your apple chunks and about 8 sprigs of thyme.

Getting hungry yet…?

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After you add 1/2 cup of cranberries, deglaze the pot with 1/2 cup of apple cider vinegar. Be sure to scrape all the brown bits off of the bottom of the pot. Then pour on the 6 cups of chicken or game bird stock.

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Chop the small head of cabbage into roughly 2 inch pieces.

I always love the color and crunch that the cabbage brings to the party.

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Spread the chopped cabbage on top, and sprinkle with salt and pepper.

Reduce the heat to low and cover the pot. Let your pheasant braise for about 2 hours, or until meat is falling off the bone…or you just can’t wait any longer.

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Give this a try! It will also work well with one whole chicken or two small Cornish hens.

One Pot Pheasant Stew
Print Recipe
5 from 1 vote

“One Pot Pheasant Stew”

Prep Time15 mins
Cook Time2 hrs 15 mins
Total Time2 hrs 30 mins

Ingredients

  • 1 Tbsp Grape Seed Oil
  • 1/2 cup Bacon diced
  • 2 Whole Pheasant
  • Salt and pepper
  • 1 White Onion diced
  • 1 Apple chopped
  • 8 Sprigs Fresh Thyme
  • 1/2 cup Cranberries
  • 1/2 cup Apple Cider Vinegar
  • 6 Cups Chicken Stock
  • 1 small Cabbage chopped

Instructions

  • In large heavy bottom oil render bacon until crispy, add a dash of oil if lean
  • Season whole pheasant with salt and pepper
  • Add pheasant to the pot and brown on all sides
  • Add diced onion then apple and thyme
  • Add ½ cup of cranberries
  • Deglaze the pan with ½ cup of cider vinegar
  • Gently scrap the bottom of the pot with spatula to get all the brown bits
  • Add the 6 cups chick stock
  • Cut cabbage into two inch pieces and add to pot
  • Sprinkle with salt and pepper
  • Reduce the heat to low
  • Cover and let braise for 2 hours, until the meat if falling off the bone
  • Enjoy!