Chakokhbili Kokhobit

Summary

Yield
Source	Pheasants Forever/Quail Forever/Barth Crouch
Prep time	10 minutes

Description

Phesant Stew

Ingredients

4
T
butter
1

pheasant, cut up in small pieces
4

medium onions
1
c
chicken stock
1

lb. tomatoes, peeled & seeded
1
t
dried coriander
1
t
powdered marigold petals
2

bay leaves
1⁄3
c
chopped coriander
1⁄3
c
chopped basil
1⁄3
c
chopped flat-leaf parsley
1
clv
garlic, crushed
1⁄2

small red jalapeno pepper chopped
salt to taste
1
T
tomato 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