Green Chile Pheasant Stew

I made this recipe tonight with one of the pheasants Jim brought home in February. I substituted a frozen roasted green chile from last fall’s Farmer’s Market for the can of green chiles.  I also used more chicken broth – about 5 cans worth, to get enough broth to reasonably cover the pheasant in my big stockpot.

It turned out very well – the pheasant flavor comes through and balances the vegetables better than chicken would.  We both liked it and I’d make it again.

Author: Nadya Boone

Nadya makes cocktails, writes, and knows random useless things. She would say she named the Unibrain, except that by definition the Unibrain named itself.