Valley pheasant and wild rice
A one-pot bird stew for the nights you actually brought a rooster home. Dark meat, wild rice, and a pot that can sit on the camp stove.
You will need
- Pheasant, quartered (or two if they are small)
- Wild rice blend, 1 cup
- Onion, carrot, celery
- Chicken or game stock
- Thyme and bay
- Butter
The method
- Brown. Salt the pieces, brown them in butter. Don't crowd the pot.
- Sweat. Onion, carrot, celery until they smell like a kitchen.
- Simmer. Rice, stock, thyme, bay. Cover. Low heat until the rice splits and the bird pulls.
- Rest. Ten minutes off heat. The broth thickens if you leave it alone.
If the bird sat in a warm vest too long, skip the stew and start over next weekend. Cool-fast still wins.