Ingredients
8 Pheasant Breast ( Skin Removed )
1 Package of Cajun Wild Hog Links ( or Smoked Sausage )
1 whole Large Yellow Onion - Chopped
2 whole Red Bell Peppers - Seeded and Chopped
5 clove(s) Garlic
4 cup(s) Basic Pheasant Stock
3/4 cup(s) Canola Oil or Vegetable Oil
1 cup(s) All-purpose flour
Rice Pilaf
1 cup(s) Brown Rice
2 cup(s) Basic Pheasant Stock
1 Small Sweet Onion - Chopped
1 whole Yellow Bell Pepper - Chopped
Salt ( to taste )
Basic Pheasant Stock
2 Pheasant Carcasses
4 whole Carrots
4 whole Celery Stalks
2 White Onions
8 Cloves of Garlic
12-15 cup(s) Water
Cajun Seasoning
1 tbsp Paprika
1 tbsp Kosher Salt
1 tbsp Garlic Powder
3/4 tbsp Cayenne pepper
1/2 tbsp Black Pepper
1/2 tbsp White Pepper
1/2 tbsp Onion Powder
1/4 tbsp Ground Thyme
Instructions
Pheasant Stock
Step #2 - Preheat oven to 400 degrees
Step #3 - Roughly chop Carrots, Celery and Onions and place in the bottom of roasting pan.
Step #4 - Add Pheasant carcasses and place in the oven to roast for 30-40 minutes.
Step #5 - Remove from oven
Step #6 - Place a large stock pot on the stove. Add Pheasant and all the vegetable from the bottom of the roasting pan. Add two bay leaves then fill with enough water to cover all the ingredients. Optional you can add additional spices and salt if desired, Peppercorn, Juniper Berries, Cloves, Ginger.
Step #7 - Place another large stock pot in the sink. Using a colander and / or cheesecloth, strain by pouring your stock mixture into the other stock pot. You can discard the pheasant and vegetables. You should be left with dark amber colored stock.
Step #8 - Allow to cool. Use a measuring cup, fill each mason jar with about 3 cups of stock. Seal and place each in the refrigerator, where it should keep for about a week. Or consider canning and freezing to long term use.
Pheasant Gumbo with Brown Rice Pilaf
Step #10 - Prepare all your ingredients by dicing up the Onions and Bell Peppers for Gumbo and Rice, insuring to keeping the ingredients for each dish separate. Dice garlic cloves for Gumbo.
Step #11 - Prepare your Cajun seasoning by combining Paprika, Salt, Garlic, Cayenne, Black Pepper, White Pepper, Onion Powder and Ground Thyme in a small bowl.
Step #12 - Remove the skin from pheasant breast and generously salt and pepper both sides.
Step #13 - We'll start our rice pilaf. Add about a tablespoon of butter to a large Dutch oven. Allow the butter to melt.
Step #14 - In batches, add three of the breast to the Dutch oven, allowing to brown on both sides. 3-4 minutes per side. Remove breast to a plate and start another batch, until all the breast meat is cooked.
Step #15 - Add diced Sweet Onion and Yellow Bell Pepper to Dutch oven and sauté for 4-5 minutes.
Step #16 - Add cup of rice to Dutch oven and allow to cook for an additional minute.
Step #17 - Add two cups for Pheasant Stock. Scrap all those brown bits in the bottom of the pan. Bring to boil, then reduce to a simmer and cover. Allow to cook about 20-30 minutes. The pheasant stock is unsalted, so once the rice is done, add salt to taste. Or if you used store bought Chicken Stock or Broth, taste your rice and add additional seasoning if necessary.
Step #18 - While the rice is cooking let's start the rue for the gumbo. In another large Dutch oven heat 3/4 cups of canola oil on the stove on medium heat. Allow the oil to get hot, then add a one cup of flour. You'll need to stir this continuously for 30 - 40 minutes, your arm will get tired, until it gets to be brown in color, the darker the better. Keep in on a low heat, you don't want to allow it to burn, but the darker the color the more robust flavor it'll develop. It'll have a nutty kind of smell to it as it cooks.
Step #19 - Once your satisfied with your rue, add diced Yellow Onion and two diced Red Bell Peppers and cook for about 5 minutes. Then add garlic. Adding the vegetable to the rue will make a thick paste.
Step #20 - Shred the pheasant breast with a fork, then add to your rue.
Step #21 - Add about 4 cups of the pheasant stock ( or chicken stock ). Mixing everything together.
Step #22 - Add about 2 - 3 tbsp of the Cajun seasoning you made, ensuring that you mix and taste after each tablespoon.
Step #23 - In another skillet, heat a tablespoon of canola oil on medium heat. Slice up some smoked or andouille sausage, I used Wild Hog links, then add it to the skillet and cook 5-6 minutes.
Step #24 - Remove sausage from skillet onto a plate covered with paper towels to drain off excess grease.
Step #25 - Add sausage to Gumbo. Incorporate all the ingredients and taste. Add addition salt and Cajun seasoning if needed.
Step #26 - Fill half of a severing bowl with the rice pilaf and the other half with the Pheasant Gumbo. Garnish the dish with fresh chopped parsley, red pepper flakes and additional Cajun seasoning if desired.
