Pheasant And Cabbage Chowder Recipe

More from this source
Food Network


Add a comment


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

You might also like

Fanesca (Ecuadorean Lenten Chowder)
Spring Chowder
BBC Good Food
Potato Cabbage Chowder
German Sausage Chowder
Croatian Lamb/Mutton Chowder (Ajngemahtes)
Cheesy Veggie Chowder
Larson's Pheasant Chowder
Campbell's Kitchen
Sweet Potato Clam Chowder With Bacon
Cat Cora
Shrimp And Corn Chowder With Fennel Recipe
Real Simple
Ham And Potato Chowder
Framed Cooks