Our freezer is pretty stocked from all the pheasant hunting we did with our Vizslas at the end of last year. We took a trip on Jenny’s 30th and then another one at Thanksgiving. And as mentioned, our freezer is home to a bunch of dead pheasants! We wanted to start trying out some new recipes and the first one is a hit! Check it out below:
You’ll need–
2 pheasants
3/4 lb andouille sausage
1 bell pepper (pick your favorite color)
1 yellow onion
3 stalks of celery
1/2 lb of okra (you can use hominy for the same texture if you can’t find okra)
flour
chicken stock
can of diced Roma tomatoes (14 oz)
cayenne pepper
salt
Add the pheasant to a frying pan with warmed olive oil. The pheasant should be cut into about 1 inch squares — make sure you pull out the silver skin too so it’s nice and tender. Brown the pheasant on all sides and then add to your crock pot. Top with the andouille sausage (cut into slices) then top with all the veggies — bell pepper, onion, celery, and the okra (which should also all be sliced up.)
Go back to your frying pan, time to make a roux! Add more oil (about a tablespoon) and about two tablespoons of flour. Run the flour around the pan picking up all the browned bits. When the flour looks nice and toasty, stir in the tomatoes and all the liquid, then add 2 cups of chicken stock. Bring that to a boil and then add about a teaspoon of cayenne pepper and salt. Next, pour it all over the top of the veggies.
Set your crock pot on low/medium for 8 hours or high for 4 hours. Serve over some steamed rice (we used brown rice.) Enjoy!!
It was seriously yummy. And of course, very rewarding to be eating a meal and sharing stories of how well our Vizslas worked those birds!