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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 8 |
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My husband hunts pheasant, so we have a lot of pheasant giblets to use. We don't care to throw out perfectly good food, so I freeze them until I have enough to make a stew. I serve it over rice with a side salad. Ingredients:
2 lbs. giblets, thawed |
1/2 t minced garlic |
1 celery stalk, finely chopped |
1 1/2 c beef broth |
1 small onion, finely chopped |
8 oz. fresh mushrooms, sliced |
1/2 c all-purpose flour |
1 t paprika |
1 t worcestershire sauce |
1/2 t pepper |
1 bay leaf |
1 1/2 t salt |
Directions:
1. Rinse giblets well; pat dry with paper towel.
2. Place giblets in slow cooker. In a small bowl, combine flour, salt, pepper and paprika together, then stir into giblets until they are well coated.
3. Add remaining ingredients and mix well. Cook on high 4-6 hours, or low, 8 hours, or until the giblets are shrunken up and look done.
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