Smoked Pheasant and Root Vegetable Stew | MeatEater Cook

Ingredients

• 2 pheasant, broken down into pieces
• 3 cups green cabbage, diced
• 2 cups gold potato, diced
• 1½ cups rutabaga, diced
• 1½ cups parsnip, diced
• 1½ cups turnip, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 1 cup yellow onion, diced
• 1 qt. pheasant or game stock
• 2 cups heavy cream
• ⅔ cup white wine
• ¼ cup fresh dill, finely chopped
• ¼ cup Italian parsley, finely chopped
• 6 tbsp. butter
• 3 tbsp. olive oil
• 3 tbsp. lemon juice
• 2 tbsp. tomato paste
• 2 tbsp. corn starch
• 2 tbsp. sherry or apple cider vinegar
• 2 tsp. Kosher coarse salt
• 2 tsp. cracked black pepper
• 2 tsp. juniper, freshly ground
• 2 bay leaves
• A few sprigs fresh thyme
• A few sprigs fresh rosemary