Treo Pheasant Stew

Ingredients

• 3 (14 ounce) cans chicken broth

• 1 1/2 lbs pheasants
• 1 cup onion, diced
• 1 1/2 cups potatoes, diced to 1/2 " - 3/4-inch
• 1 cup celery, diced
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2 cups carrots, sliced

• 1 (14-15 ounce) can whole kernel corn, drained

• 1 (8 ounce) can tomato sauce
• 1 cup spicy tomato salsa

• 1 (3-3 1/2 ounce) can green chilies, chopped, do not drain
• 1/4 cup fresh cilantro, chopped

Directions

1. 1

   Remove all skin and any visible fat before cooking.

2. 2

   Bring the broth to a boil in a 4 1/2 to 5 quart Dutch oven. Add pheasant, onion, celery, salt, garlic powder and pepper. Cover and cook over medium-low heat for 60 minutes or until pheasant is tender.

3. 3

   Remove pheasant with slotted spoon. Let cool.

4. 4

   Add potatoes, carrots, corn, tomato sauce, salsa, undrained chilies, and cilantro to Dutch oven. Cover and cook for 20 minutes until the vegetables are almost tender.

5. 5

   Cut pheasant from the bones and add to the stew.

6. 6

   This can be thickened and dumplings put on top for a main dish.

7. 7

   I use the legs and the thighs of the Pheasant.