Chakokhbili Kokhobit
Summary
| Yield | |
|---|---|
| Source | Pheasants Forever/Quail Forever/Barth Crouch |
| Prep time | 10 minutes |
Description
Phesant Stew
Ingredients
- 4Tbutter
- 1pheasant, cut up in small pieces
- 4medium onions
- 1cchicken stock
- 1lb. tomatoes, peeled & seeded
- 1tdried coriander
- 1tpowdered marigold petals
- 2bay leaves
- 1⁄3cchopped coriander
- 1⁄3cchopped basil
- 1⁄3cchopped flat-leaf parsley
- 1clvgarlic, crushed
- 1⁄2small red jalapeno pepper chopped
- salt to taste
- 1Ttomato paste (optional)
Instructions
In a 4-quart stock pot, melt butter. Add the pheasant and saute until golden. Remove pieces of pheasant to a dish and saute sliced onions in the casserole until golden. Return pheasant to casserole, add chicken stock, tomatoes, spices and bay leaves. Cover and simmer for 45-50 minutes, or until tender. Add the chopped herbs (reserving a heaping tablepoon of garnish), garlic, pepper and salt. Stir in tomato paste, if using. Bring to a boil, then reduce heat and simmer for 10 minutes
Garnish with reserved chopped herbs.
Notes
Receipe from Gamebird Gourmet Cookbook 1st edition. Available from Pheasants Forever & Quail Forever: www.PheasantsForever.org or www.QuailForever.org
