Pheasant And Cabbage Chowder Recipe

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Ingredients

1 large stalk celery, coarsely chopped

1 pheasant (2 1/2 to 3 pounds), or the same weight of pheasant thighs and drumsticks

2 dried bay leaves

1 clove garlic, crushed

2 carrots (2 to 3 ounces each), 1 coarsely chopped; 1 sliced into 1/3-inch thick rounds (split the thick end lengthwise and cut into half-moons)

1 heaping teaspoon black peppercorns

1/4 teaspoon caraway seeds, finely chopped

4 ounces slab (unsliced) bacon, rind removed (reserve it for the stock) and cut into 1/3-inch dice

Freshly ground black pepper

8 ounces Savoy cabbage (1/2 small head or 1/4 large head), cut into 3/4-inch pieces

Kosher or sea salt

1 pound Yukon gold, Maine, PEI, or other all-purpose potatoes, halved and sliced 1/3 inch thick

2 large onions (12 ounces each), 1 unpeeled, coarsely chopped, 1 peeled and cut into 3/4-inch dice

4 sprigs fresh thyme

1/4 cup chopped fresh Italian parsley, for garnish

About 4 quarts water

4 tablespoons unsalted butter

2 whole cloves

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