Save Recipe Print
2 hr 45 min
15 min
2 hr 30 min
4 servings


Smoked Pheasant Stock:


Smoked Pheasant Stock:

Debone pheasant and reserve bones. Chop bones. To a sauce pan add bacon and cook until brown. Add carrots, onion, celery, garlic and cook mixture. Add flour. Stir until brown. Add bones and enough chicken stock to cover mixture. Cover, cook for 1 1/2 hours. Strain and reserve.;


In a pot, add bacon and oil and cook until brown. Add all vegetables and brown. Add cilantro, meat and stock and simmer until vegetables are cooked.

Season with spices.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.


New England Clam Chowder

Recipe courtesy of Sandra Lee

Smoked Salmon Tea Sandwiches

Recipe courtesy of Ina Garten

Smoked BBQ Brisket

Recipe courtesy of Bobby Flay

Pheasant and Cabbage Chowder

Recipe courtesy of Jasper White

Smoked Corn and Crab Chowder with Mount Gay Rum

Recipe courtesy of Mark Bolton

Poblano and Smoked Chicken Chowder with Hominy

Recipe courtesy of John Ash

Pheasant Napolean

Recipe courtesy of Jake's Bakes

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.