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Treo Pheasant Stew

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“This stew/soup turned out great. Very similar to the soup we were fed while on the hunt at Treo Ranches in Oregon. Serve this hearty dish with bowls of sour cream, chopped cilantro, olives, green onions, and shredded cheese. Credits to Judy Stevens "TREO Ranches".”
2hrs 45mins

Ingredients Nutrition


  1. Remove all skin and any visible fat before cooking.
  2. Bring the broth to a boil in a 4 1/2 to 5 quart Dutch oven. Add pheasant, onion, celery, salt, garlic powder and pepper. Cover and cook over medium-low heat for 60 minutes or until pheasant is tender.
  3. Remove pheasant with slotted spoon. Let cool.
  4. Add potatoes, carrots, corn, tomato sauce, salsa, undrained chilies, and cilantro to Dutch oven. Cover and cook for 20 minutes until the vegetables are almost tender.
  5. Cut pheasant from the bones and add to the stew.
  6. This can be thickened and dumplings put on top for a main dish.
  7. I use the legs and the thighs of the Pheasant.

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