Name: Stewed Pheasant with Potatoes, Mushrooms, and Bacon
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 tablespoon olive oil; 4 ounces thick-cut bacon (roughly chopped); 1 pheasant (3- to 3 1/2-pound, giblets removed, cut into 9 pieces like a chicken); 1 large leek (white and pale green parts only, split down the middle, the inner leaves washed carefully of sand, a); 1 large baking potato (peeled and diced); 10 ounces white button or cremini mushrooms (cleaned and thinly sliced); 2 teaspoons stemmed thyme (or 1 teaspoon dried thyme); 0.5 cup dry white wine or dry vermouth; 1 cup chicken broth; 0.5 teaspoon grated nutmeg; 0.5 teaspoon salt; 0.5 teaspoon freshly ground black pepper

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Stewed Pheasant with Potatoes, Mushrooms, and Bacon — Formulation & Method | CuliNect