Slow Cooker Pheasant Stew

local_grocery_store Ingredients

• 2 lbs pheasant meat, cut into bite-sized pieces
• 4 carrots, peeled and chopped
• 4 potatoes, peeled and chopped
• 4 stalks celery, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 2 bay leaves
• 1 tsp thyme, fresh, chopped
• 1 tsp rosemary, fresh, chopped
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground

restaurant_menu Method

1. 1.In a large slow cooker, combine the pheasant meat, carrots, potatoes, celery, onion, garlic, chicken broth, bay leaves, thyme, rosemary, salt, and black pepper.
2. 2.Cover and cook on low for 6-8 hours or until the pheasant is tender and the vegetables are cooked through.
3. 3.Serve hot and enjoy!

lightbulb_outline Tips

• chevron_rightIf you can't find pheasant meat, you can use chicken or turkey instead.
• chevron_rightFeel free to add other vegetables like parsnips or turnips for extra flavor.
• chevron_rightThis stew can be made ahead of time and reheated for an easy weeknight dinner.