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Phez Chowdah
PHEASANT CHOWDAH
Ingredients
1 medium onion chopped
One quarter-cup butter
One quarter-cup all purpose flour
One half-teaspoon seasoned salt
One quarter-teaspoon ground pepper
3 cups chicken broth
5 medium cucumbers, about 2 pounds, peeled and speared (I remove the seeds)
2 cups cubed boiled pheasant breastes meat
One-half cup long grain rice plus the same amount of wild rice
2 tablespoons lemon juice
2 bay leaves
1 cup light cream
One-quarter cup cut cilantro
DIRECTIONS
In 3-quart saucepan, cook onion in butter until tender not brown. Blend in flour, seasoned salt and ground pepper. Stir in chicken broth. Cook and stir until thickened and bubbly. Add cucumbers, cover and simmer for 10 minutes
Pour half the mixture at a time into blender container. Cover and blend on medium speed for 30 seconds. Return all to saucepan.
Stir in pheasant, uncooked rice, lemon juice and bay leaves. Return to boiling. Reduce heat, cover and simmer for 20 to 25 minutes or until rice is tender. Remove bay leaves. Stir in cream and celantro, heat through.
Season to taste(add a splash of tabasco for some zip) Garnish with fresh cilantro
oystah crackers optional
PHEASANT CHOWDAH
Ingredients
1 medium onion chopped
One quarter-cup butter
One quarter-cup all purpose flour
One half-teaspoon seasoned salt
One quarter-teaspoon ground pepper
3 cups chicken broth
5 medium cucumbers, about 2 pounds, peeled and speared (I remove the seeds)
2 cups cubed boiled pheasant breastes meat
One-half cup long grain rice plus the same amount of wild rice
2 tablespoons lemon juice
2 bay leaves
1 cup light cream
One-quarter cup cut cilantro
DIRECTIONS
In 3-quart saucepan, cook onion in butter until tender not brown. Blend in flour, seasoned salt and ground pepper. Stir in chicken broth. Cook and stir until thickened and bubbly. Add cucumbers, cover and simmer for 10 minutes
Pour half the mixture at a time into blender container. Cover and blend on medium speed for 30 seconds. Return all to saucepan.
Stir in pheasant, uncooked rice, lemon juice and bay leaves. Return to boiling. Reduce heat, cover and simmer for 20 to 25 minutes or until rice is tender. Remove bay leaves. Stir in cream and celantro, heat through.
Season to taste(add a splash of tabasco for some zip) Garnish with fresh cilantro
oystah crackers optional